Jacques Brasserie on the Upper East Side, NYC, New York | I just want to eat!

Sunday, July 7, 2013

Jacques Brasserie on the Upper East Side, NYC, New York

image of Jacques Brasserie on the Upper East Side, NYC, New York

With a name like this, Jacques Brasserie is surely French! I know this place from when we used to live on the Upper East Side. We went often for their steak frites with béarnaise sauce, as well as their chocolate soufflé. So, after going to the Metropolitan Museum to see the Punk costume exhibit, we decided to go back to Jacques Brasserie for brunch. The place did not change: spacious, with the large mirrors on the walls, the warm atmosphere projected by all the dark wood, and the old ads all over the place, giving to the place some authenticity. 
image of Jacques Brasserie on the Upper East Side, NYC, New York

I recognized most of the items on the menu. After we ordered, they brought us some delicious bread, warm and a bit crunchy in the bottom. 
image of bread at Jacques Brasserie , NYC, New York


I started off with the escargots de Bourgogne. 
image of snails or escargots de Bourgogne at Jacques Brasserie , NYC, New York

They served it out of the shell and yes, some people may find them disgusting looking, but they are so good!
image of snails or escargots de Bourgogne at Jacques Brasserie , NYC, New York

I used the bread to dip it in the sauce made of butter, garlic and parsley. This was very good and as escargots de Bourgogne should be: no need to add anything else like bread crumbs for instance! If you never had them and would like to try, this is the place to go! 
image of snails or escargots de Bourgogne at Jacques Brasserie , NYC, New York

For entrees, Jodi ordered the salade niçoise.
image of salade nicoise at Jacques Brasserie , NYC, New York

This salad comes from Nice, a lovely city South of France known for its beach front called La promenade des Anglais. It is composed of tomatoes, green beans, tuna, Hard-boiled eggs, olives, anchovies and dressed with a vinaigrette. The olives are normally small, called olives niçoises, that are difficult to pit, so they put some black olives, pitted. If you go to France, normally, the tuna is canned. But, most of the restaurants are trying now to elevate this dish and serve it with seared tuna that is for sure much better, but pricier!

I then had the crepe jambon-fromage (ham and cheese):
image of Ham and cheese crepe at Jacques Brasserie , NYC, New York

There were two Crepes filled with cheese and ham and topped with melted cheese: message here is that if you like cheese, this is a good choice!!! The crepe itself was good, probably made with white flour rather than buckwheat considering the light color. It also came with a salad that was a good addition, kind of making it as if it was healthier...

It was a wonderful brunch at Jacques Brasserie, that brought back lots of memories. Jacques Brasserie remains one of my favorite French restaurant in the city.


Jacques Brasserie
204 E 85th St 
New York, NY 10028

Enjoy (I did)!

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