Maude's latest dishes [Photo: Maude's Blog]
If one thing holds true at Maude's Liquor Bar, what's old is new again—from thrifted couches and antique chandeliers to, now, the menu. Executive Chef Jeff Pikus (Alinea, Perennial) tells us the kitchen has been spending these last few days before launch working on a number of new "potted" dishes, seafood towers "with or without booze," and other classic country French staples like steak tartare and escargot. "We are not looking to reinvent the wheel," he says. "What we are concerned with is how to make a really good wheel." And from the looks of it, he's not just talking cheese—though we expect that there'll be plenty of that, too.
The restaurant, which will have 45 seats both in their upstairs lounge and first-floor area, will feature large, shareable dishes, an a la carte raw bar (think several types of oysters) and hot dishes revolving largely around the wood-burning grill, plus simple, cocktail-friendly sides like frites, potato puree and roasted mushrooms. Pikus said they are also experimenting with more adventurous items, like pork tongue, lamb brain and chicken livers.
As for the vibe? "We are trying to create a divey vibe, 'American dive bar in Paris,'" Pikus said. "Dark, lots of noise. Punky, rock 'n' roll soundtrack, on vinyl when possible. And loud. Vivo and [Sushi] Wabi are going to hate us."
While they work out the final details, here are a few of the featured items planned for day one:
· House-made sausage of the day, starting with spicy Cotechino and green lentils
· Layered terrine with rabbit confit and foie gras served in a glass jar
· Prime ribeye priced by the ounce, basted in herb butter
· Boeuf bourguignon with steamed turnips and carrots
· Roasted Elysian Fields lamb necks with preserved lemon, pistachios, and parsley