Jeff Grossman
Jeff Grossman
warning: spammy
The owner of Barricou and Maison Premiere has opened a third bistro, Mominette. I visited it last week, in the wilds of Bushwick. Simple, straight-ahead menu -- snails in red sauce, confit duck on salad w/beets, mac 'n' cheese, a couple sandwiches -- much of it made in-house. What I had was good. Wine list is mostly gluggable stuff. I had a simple Cahors, a transparently light Saint-Pourcain by Dom. Laurent, a very simple Saumur from the Cave de Vignerons, and a rather interesting Saumur-Champigny from Dom. Regnier.
Anyway, nice vibe, very casual (upscale by neighborhood standards), worth a stop if you're over there. Cash only.
Oh, and, no, the mominettes themselves have not yet arrived. When they do, the absinthe drinks will begin.
PS. I also chatted with the owner about Maison Premiere. He's thinking he might reduce the number of kinds of oysters available -- is 35 really necessary? -- and trim the wine list a little bit. He says he has an entire room, upstairs of the resto, that he air-conditions just to keep all the wine.
The owner of Barricou and Maison Premiere has opened a third bistro, Mominette. I visited it last week, in the wilds of Bushwick. Simple, straight-ahead menu -- snails in red sauce, confit duck on salad w/beets, mac 'n' cheese, a couple sandwiches -- much of it made in-house. What I had was good. Wine list is mostly gluggable stuff. I had a simple Cahors, a transparently light Saint-Pourcain by Dom. Laurent, a very simple Saumur from the Cave de Vignerons, and a rather interesting Saumur-Champigny from Dom. Regnier.
Anyway, nice vibe, very casual (upscale by neighborhood standards), worth a stop if you're over there. Cash only.
Oh, and, no, the mominettes themselves have not yet arrived. When they do, the absinthe drinks will begin.
PS. I also chatted with the owner about Maison Premiere. He's thinking he might reduce the number of kinds of oysters available -- is 35 really necessary? -- and trim the wine list a little bit. He says he has an entire room, upstairs of the resto, that he air-conditions just to keep all the wine.