In my most recent blog post, I spoke about the details behind the night I decided to make a lifetime commitment to my significant other. Part of that night was having dinner at Boucherie, a nice French restaurant in Union Square.
Although there are a couple of other locations in NYC including one in the West Village and other in a neighborhood called Petite (never heard of it), I’m specifically talking the location about Union Square. There was a really nice & romantic ambiance with a Christmas tree in front and we were seated next to a piano.
Two of the reasons I picked Boucherie (other than it being open on Christmas Eve with a table being available for when we were going to be in Manhattan) was because they served steak & they offered drinks with absinthe.
The 2 cocktails that we got with absinthe, which I can’t remember the name of or can locate a drink menu to remind me, were very good but definitely sipping spirits.
Our main courses were vastly different. My significant other wanted steak for Christmas (along with salmon, which I made her at home). She had 2 choices that really struck her, the first being the Faux-Filet Bercy that’s a 16-ounce Pat LaFrieda dry-aged bone-in New York strip.
The one she wound up getting is a meal called Steak Frites Au Poivre. This is also a Pat LaFrieda New York strip steak that came with a 4 peppercorn cream sauce that gave the meat a distinct flavor. And not to mention french fries, which is why she wanted to order the meal.
The entree I chose was a first for me: the Caille Farcie. It’s stuffed quail with Hudson Valley foie gras, ground chicken & spinach. The quail tasted so delicate and the other ingredients truly complemented the bird.
And I would never go to a French restaurant without ordering escargot. Their menu item was called Escargots de Bourgogne and contained 12 pieces along with parsley, butter, lemon, garlic & shallots. The escargot was firm & tasty, while the sauce it was in was so savory that I dipped the bread brought out to the table in it once I ran out of butter.
The final course of the night was one that was improvised: dessert. I felt like it was a special occasion since I popped the question right after my trip to Boucherie, so I decided to get the Pistacho Bombe Glacee. It was a deliciously sweet pistacho ice cream dish that came with warm chocolate poured over top of it at the table.
I would definitely head back to Boucherie, whether it’s the Union Square location or one of the other ones. It’s rare to find French food in our area, so a trip to NYC may be the best way to go.
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