Bar Menu at Pigalle
Since this post is long overdue, I thought we’d ride the coattails of the recent media blitz over the Facebook spat between the now infamous Sandy and Chef/owner Marc Orfaly at Pigalle to discuss my most recent visit there.
Too soon? I didn’t think so.
First let’s talk about their cocktail menu. We all shed a tear when Michael Florence left his three-year tenure at Pigalle for Shanghai. Then held a collective breathe as we awaited his replacement. Well the wait has been over for a little while now and Pigalle’s new cocktail menu delivers. In what might be my new favorite winter drink, the Seelbach is a perfect combination of bourbon and bitters, topped with a touch of bubbly.
Seelbach (bourbon, combier, angostura bitters, Peychaud bitters & sparkling; $9)
This visit to Pigalle was to check out their Monday night bar menu, available on Monday’s in the dining room as well as at the bar. At reasonable prices and a lot to choose from, this menu is great for an intimate night at the bar with a date or for sharing among a small group of friends. And I do mean small. While I love the cozy atmosphere at the L-shaped bar, it seats three or four across and then two or three on the other leg.
Oysters on the Half Shell ($12) go particularly well with the Seelbach, and I thoroughly enjoyed Pigalle’s house-made tomato and cucumber mignonette. Also enjoy $1 oysters on Fridays!
Clams Casino (smoky bacon & panko; $12) offers a delicious and warm seafood option, great for sharing and perfect on a chilly winter evening.
For a second cocktail, I tried the Bare Knuckles, which was had a refreshing aspect from the ginger beer while still carrying a hint of winter in the Irish whiskey.
Bare Knuckles (Irish whiskey, yellow chartreuse, cocchi americano, fresh lime and ginger beer; $11)
Smoked Trout Fried Rice (chinese sausage, yellow leeks & ginger; $12) was a very fun presentation of a street-food type dish. Chinese sausage is an ingredient that I’ve seen pop up more and more, and really enjoy. This dish comes together with simple flavors that are easy to eat and enjoy.
Pigalle Angus Burger (sharp cheddar cheese, caramelized & fried onions, house-made condiments & fries; $14) was served in slider form for us, and obviously smaller than the full-sized burger on the menu. I’m still amazed at how chef’s are still able to cook a slider to a nice medium rare despite the small size of the meat. Order this burger Tuesday through Thursday and get it paired with a glass of Goose Island Pepe Nero Black Rye Saison for $18.
Our visit ended with a few off-menu items, including a jar of egg, shrimp and mushrooms, which was unlike anything I’ve ever tasted before. The texture was a little a little challenging for me, but all of the flavors were there. The Short Rib Shepard’s Pie was as rich of a winter dish as I’ve had yet this season.
After a night of trying many of Chef Orfaly’s dishes, I have a very hard time believing that anything coming out of his kitchen could taste anywhere even close to vomit. Pigalle is just not the type of restaurant to produce food that doesn’t taste good. Sure, everyone has a bad night once in a while (although I’ve yet to experience this at Pigalle) and might overcook a burger or a bird, but that’s completely different (in my book anyway) than a dish having a foul taste to it. And in the world of social media when people can basically say anything they want for everyone to see, I appreciate a Chef/Owner who stands up for his/her staff and restaurant (perhaps with a little less expletives) and proves once again that chefs are a passionate bunch that you probably shouldn’t mess with. So regardless of who’s “side” you are on, I’d eat at Pigalle any night of the week.
Did the Facebook spat change your opinion of Pigalle?