Too Good To Be True: 7-Course Meal For $79 At New York City Restaurant
  24 April, 2017

Too Good To Be True: 7-Course Meal For $79 At New York City Restaurant

Have you ever wondered if you could get a seven-course meal for under $100? There's one New York City restaurant that is offering its patrons the chance to customize a seven-course meal with wine for just $79. You may be wondering if this is a good deal.

Fine dining in big cities like New York is nothing new and can be pricey. For instance, New York's Per Se has a $325 menu, not including drinks. At the Le Bernadin, it's $360 and for the Eleven Madison Park, the price is $295 a meal. With such huge price tags, it's no wonder many people can't enjoy a fine dining seven-course meal.

However, Coarse owners and Chefs Vincent Chirico and Marco Arnold recently opened its doors in West Village of Manhattan and is looking to offer fine dining with seven-course meals with wine for just $79.

New York City is well-known for offering high-priced meals and drinks, which makes $79 such an appetizing deal for many people. People who don't like to drink can order the chef's menu for just $59.

Chef Chirico also works at Vai, which is located on the Upper West Side. Chef Arnold has worked at Fig & Olive and Industry Kitchen. According to Arnold, the idea was to make it easier for food enthusiasts to enjoy amazing food more than one time a year because of its affordable price.

In order to learn what patrons think, one of the chefs will visit each table to introduce themselves and ask them what they think of their food and what preferences they have. The chef will then create a menu that the diner would like to have using the restaurant staples and creating something off the menu. It's like having a personal chef for an amazing price.

Some of the foods that can be experienced include raw wild striped bass with quinoa and wasabi aioli that's followed up by heirloom carrots and Iberico ham that sits on Greek yogurt and trickled with a little balsamic.

There's also the oyster mushrooms with soft-boiled eggs and white truffles, as well as white asparagus with preserved lemon and piave.

These are the raw and garden course meals you could experience.

One off-menu item that can be developed on personal taste is the capitelli pasted loaded with pork jowl in a brown butter sauce. Then, you can get the beef short rib in a sweet sauce that tops pureed potatoes.

You can also enjoy a veal filet with chestnuts and a sous vide chicken, which appears to be an off-menu dinner. Coffee liqueur comes with the chocolate mousse with mascarpone cream on top. There's also almond custard that comes with dessert wine.