John DeLucie and his team at the James Beard house
John DeLucie and Sean Largotta at the James Beard house
Ruby Red Shrimp with Tomato Compote, Lovage, and Horseradish
Cured King Salmon with Crème Fraîche and Watercress on Potato Wafers
Oysters with Lillet Blanc Gelée and Caviar
Champagne with Pineapple, Ginger, and Rhubarb
Farm Egg Custard with Lobster, Morels, Sorrel, and Pumpernickel
Capon Tortellini en Brodo with Fava Beans and Nepitella
Sturgeon with Speck, Nettles, Spring Onions, and Green Peppercorns
Spring Lamb with Green Chickpeas, Hazelnuts, and Cucumbers
Greek Yogurt Mousse with Poached-and-Candied Rhubarb
Brunch / Tea

The Velvet Rope Brunch

Chef/Partner John DeLucie

Crown Group Hospitality, NYC

Partner Sean Largotta

Crown Group Hospitality, NYC

Partner Mark Amadei

Crown Group Hospitality, NYC

Beverage Director Ben Scorah

Crown Group Hospitality, NYC

Kyle Herrman

Bill’s Food & Drink, NYC

Justin Neubeck

The Lion, NYC

Alexander Williamson

The Lion, NYC

Trying to get a reservation at one of the Crown Group’s über-hip restaurants can be an exercise in futility. But when celebrity-chef-about-town John DeLucie visits the Beard House with the chefs and partners from Bill’s Food & Drink, Crown, and the Lion, we’ll have a seat waiting for you.

Event photos by Tiffany Smith.

MENU

  • Hors d’Oeuvre

    • Ruby Red Shrimp with Tomato Compote, Lovage, and Horseradish
    • Cured King Salmon with Crème Fraîche and Watercress on Potato Wafers
    • Oysters with Lillet Blanc Gelée and Caviar
    • Champagne with Pineapple, Ginger, and Rhubarb
  • Brunch

    • Farm Egg Custard with Lobster, Morels, Sorrel, and Pumpernickel
    • Domaine Philippe Gilbert Menetou-Salon Rouge 2009
    • Capon Tortellini en Brodo with Fava Beans and Nepitella
    • ​Domaine Philippe Gilbert Menetou-Salon Rouge 2009
    • Sturgeon with Speck, Nettles, Spring Onions, and Green Peppercorns
    • Clendenen Family Vineyards The Pip Pinot Noir 2009
    • Spring Lamb with Green Chickpeas, Hazelnuts, and Cucumbers
    • Château Maris Carignan Continuité de Nature 2010
    • Greek Yogurt Mousse with Poached-and-Candied Rhubarb

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sun, 05.19.2013
  • 12:00 PM
  • The Beard House map
  • Members $100 / General Public $125
  • 212.627.2308
 
 
 

April 2015

S M T W T F S
29
30
31
1
2
3
4
 
 
 
Enlightened Eaters Thu, 04.02.2015
 
 
 
5
6
7
8
9
10
11
 
Spring in Marin Tue, 04.07.2015
 
 
SoCal Farmhouse Wed, 04.08.2015
 
 
Vail, CO Fri, 04.10.2015
 
Rustic Modern Vermont Fri, 04.10.2015
 
 
12
13
14
15
16
17
18
 
Songkran: Lao New Year Tue, 04.14.2015
 
Naples, FL Wed, 04.15.2015
 
Dean James Max and Friends Wed, 04.15.2015
 
Chicago Thu, 04.16.2015
 
 
Legendary Gem of Atlanta Fri, 04.17.2015
 
19
20
21
22
23
24
25
 
 
Women of the Wild West Wed, 04.22.2015
 
 
 
Dayton, OR Sat, 04.25.2015
 
Laetitia Wine Celebration Sat, 04.25.2015
 
26
27
28
29
30
1
2
 
Dynamic Duo Mon, 04.27.2015
 
Beltane in the Berkshires Tue, 04.28.2015
 
Gulf to Gotham Wed, 04.29.2015
 
Nashville Thu, 04.30.2015
 
Provocatively Elegant Thu, 04.30.2015
 
 
 
JBF Kitchen Cam