Tonight, the owners of Experimental Cocktail Club will debut the New York counterpart of La Compagnie des Vins Surnaturels, their Parisian wine bar. The space, which is decorated with marble and brass, has 70 seats and a selection of 600 wines, several dozen of which are poured using an Enomatic and are available by the glass. Co-chefs Tibor Kogler (Telepan, MP Taverna) and Armand Arnal, who cut his teeth at Alain Ducasse in New York before opening the Michelin-starred La Chassagnette in Arles, have written a short menu that spans charcuterie, cheese, pickles, and small plates, like a sandwich made with duck confit and chimichurri. The full menu, as well as the 21-page carte des vins, is straight ahead.
Toad in a hole with truffle butter, mushrooms, and cured ham.Photo: Noah Fecks
249 Centre St., nr. Broome St.; 212-343-3660