Le Relais de Venise L’Entrecote

Friday, June 26, 2009 6 No tags Permalink 0


The other night, Robyn, Diana, Greg, Nick P. and I met for dinner at the Le Relais de Venise L’Entrecote, the newest branch of bistro that originated from Paris. Read Nick Solares‘ coverage on SENY here.

There was a lot of dessert.

But we’ll get to that later ;)

The menu offers but one entree, and that is steak. Steak that comes with fries, salad and bread. You are however, allowed to order your steak black & blue, rare, medium, or well-done. Robyn, Nick P, and I had it rare, Greg went with black & blue, and Diana, well-done. First comes the (butterless) bread…

…followed by the salad outfitted with walnuts and a mustard dressing.

The steaks is served in two portions. What you see above is the first serving. As soon as you’ve downed that place, the waitresses, dressed in French maid outfits, sweep by with another serving. Those golden fries came cold the first time around and then piping hot the second time. Talk about inconsistent. The strip cut comes doused in a sauce which Nick reports is “…a closely guarded secret. Heavy on the butter, it reportedly incorporates blanched chicken livers, mustard, and thyme.” Nick offered more details on the steak in the post I linked above…but I’m here to tell you about dessert, heeeheee ^_^

First off, options are aplenty. APLENTY. Especially considering the fact that there’s just one entree, heheh. Second, none of the desserts are particularly good or satisfying. Some are classic, some are fun, none are memorable, and one is completely drowned in Grand Marnier. Excessively so.

My favourite of the bunch? “Le Vacherin du Relais,” pictured above, an alternating tower of crisp meringue and ice cream, all drenched in silky chocolate.

Creme Brulee – nothing extraordinary…simply forgettable

The Semifreddo must have been 80% Grand Marnier and 20% Semifreddo…I suppose these proportions could be a blessing for some…but skewed to such an extreme, I found it pretty inedible.

Six vanilla ice cream filled profiteroles come with a pour of the same chocolate sauce as the Vacherin du Relais. Swimmmmming in chocolate. Chilly two-bite numbers, it’s hard to hate profiteroles, even poorly made ones, though thank god these were decent.

And chocolate cake two ways – classic and flourless.

Le Relais de Venise L’Entrecote
590 Lexington Avenue
New York, NY 10022
(212) 758-3989

6 Comments
  • yutjangsah
    June 26, 2009

    wow. what a dessert that tower is. but any resto w/ french maid outfits sounds suspect. like a french hooters.

  • SicklyBug and Cassaendra
    June 26, 2009

    Hi Kathy, French maid outfits, huh? My husband wouldn't be drooling over the food. The place looks pretty posh from your photos, but it sounds like you've had better experiences at a Zippy's. :- Cassaendra

  • K and S
    June 26, 2009

    too bad most of these desserts were overpowered by alchohol…they sure look good!

  • Brian
    June 26, 2009

    just curious…do they let you share a single order of the steak?

  • Kathy YL Chan
    June 27, 2009

    Hey Yutjangsah!Hahha, it was a far from French hooters, though the place was slightly gimmicky ^_^Hey Cassaendra!LOL! The night came out to $40 a person…but I find that the amount spent per meal doesn't always correlate to how great/not-great the experience is :DHey Kat!Yeah! They were visually promising, but tastewise…ehhhh, ehhehe ^_^Hey Brian!I honestly don't believe so, but it might be worth giving them a call to double check before you go, if you go ^_^

  • anonymous
    October 30, 2009

    if any of you had been in Paris or had any understanding whatsoever of european food you would not be making these comments. this restaurant is a classic!! the uniforms are a touch of class and very french they are certainly not in the most remote phantasy implying anything sexist. you are probably imagining trash. the desserts are great and alcohol in deserts is very customary in europe. the main dish is not "steak" . It is entrecote , cut in slices and served with the SIGNATURE sauce that made this restaurant an institution in Paris for more than 70 years… so..keep an open mind, or stick to hamburgers

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