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New York City
Wine writer & Bordeaux lover. Part of the Duclot La Vinicole team.
As a native Texan whose carnivorous diet consisted almost solely of deer meat pulled out of our deep freezer, I can say with confidence that the venison served at Musket Room is delicious (note: it's red deer from NZ, not whitetail from TX). I'm not sure if the menu has changed since I was there in terms of the accompaniments, but the preparation of the venison was really the star. Tender, juicy, and perfectly flavorful. I had the version inspired by the profile of gin -- with the salted juniper meringue, fennel, & anise jus.
Culinary Instructor, Writer
My mouth watered reading your description of it. Sounds fantastic!
over 1 year ago
Writer, culinary adventurer, originally from North Carolina
I will trust the Texan when it comes to venison :)
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New York City
Wine Director at La Sirena
Wild game is a category of food that can either be butchered (pun mildly intended) and left dry, tough and unappealing, or thoughtfully prepared to highlight intense flavor with natural punch. At Public, in the skilled hands of Chef Brad Farmerie, game may not obviously dominate the menu, but when it makes an appearance, it matters. My general issue with game tends to be the conquest to find esoteric species to consume just for the sake of it while trying to make it taste good even if it doesn't want to. This is not the case at Public. The menu features a proper balance with accents of exoticism that stand out as bullet points, not just "another game dish." Flavors here paint a broad, global spectrum, but when game meats appear, expect a distinct influence from Australia and New Zealand. The food overall is delicious, but one thing I really love about this place is the wine list. In the New York market, there is a current tangible demand for a specific cluster of wine styles: Grower Champagne, Riesling no matter what, and esoteric grapes in general. This is fine, and I drink these things too, but it's easy to lose sight of the entirety of the wine world, especially when considering New World wines. A response commonly encountered is, "I don't mind wines from the new world, they just tend not to be my first choice when I go out to dinner." Well here, they will be. The selection of wine from Australia and New Zealand at Public is inspiring, and I can't think of better wine to drink with savory, lean, spiced game. General, wild meats tend to have a lower fat content since the animals are so active. With game meats I think the best way to go is to bring balance by providing rich, lush, spiced fruit and a fleshed out body, which Public just so happens to have in spades... Aussie Shiraz anyone?
Dessert before dinner!
Yes very good point about featuring game on the menu for the sake of it and one of the reasons I usually avoid it. Very good to know it's worth trying over at Public!
This was really fun to read! Great to have a few dish / wine pairing ideas next time I head there.
Regina Myers Maganzini
Owner/operator of four small establishments in Carroll Gardens Brooklyn. Black Mountain Wine House, Bar San Miguel, Union Grounds and PDQ.
I'm not sure what their current menu looks like but I always find that they have some solid use of interesting/unusual protein options. Their venison is some of the best that I've had. I also love the ambiance and chef table. The wine list isn't anything to sneeze at either
Wish I could work as an ice cream tester for Ben & Jerry's
I think this place is fantastic... I had no idea they had a michelin-star but just found this out recently. Well deserved!
I've wanted to check out Casa for a while. Didn't realize they had a chefs table it sounds pretty intriguing...
Adalyn Van Witten
Dutch pastry chef studying in NYC
Adalyn Van Witten
Great spot! Casa Mono and Ichabod's are my two favorites in this area
The Musket Room
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