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
 
 
 

January 2014

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Winter’s Tale Thu, 01.09.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
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New York Hot Spot Mon, 01.13.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Fancy Tue, 01.14.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Chesapeake Bounty Wed, 01.15.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
 
Greenhouse Gallery Thu, 01.02.2014
 
Midwinter Lunch Fri, 01.17.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Richmond, VA Sat, 01.18.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Beard on Books Wed, 01.22.2014
 
Wine Country Enchantment Wed, 01.22.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Farm Harvest Thu, 01.23.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Eat. Drink. Barcelona. Fri, 01.24.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
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Mexico Meets Maine Mon, 01.27.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Hamptons Style Tue, 01.28.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Collards and Carbonara Wed, 01.29.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Vintage Brews Thu, 01.30.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
California Heirloom Fri, 01.31.2014
 
 
JBF Awards