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Secession: The Menu

Secession opened this week. It’s the successor to the late lamented Danube, David Bouley’s tribute to Austrian cuisine that closed two months ago. The faux Klimmt décor survives, and it gives the restaurant its name. You might think that “secession” refers to the American Civil War, but it’s actually an Austrian art movement, of which Klimmt was a part.

The cuisine here is mostly that of a French brasserie, with a nod to Austria (Wiener Schnitzel remains from the Danube days), and another nod to Italy via consulting chef Cesare Casella. It says on the door, “Breakfast Lunch Dinner.” (You can only barely see that in the photo on the left.) Breakfast and lunch haven’t started yet.

I worry about the sprawling menu, which seems to offer a bit of everything. The charcuterie could be impressive, but it’s not available till October 13th. As one poster noted on Mouthfuls, “they offer six different preparations of boudin noir alone. How much boudin noir are they planning to sell?”

Our reservation is a week from Friday. In the meantime, we offer you the menu (click on the image for a larger version):

Reader Comments (1)

was there last thursday, 9 october. terrific food--true mark of a bouley restaurant. the mussel broth was sublime. my steak came with a truly marvelous poivre sauce. wine was reasonable priced. service, however, left much to be desired. waitstaff, while amiable, was borderline three stooges.

October 12, 2008 | Unregistered Commenteronejap

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