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

Crown, 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
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam