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Degustation Wine & Tasting Bar

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Degustation Wine & Tasting Bar
Emily Peet-Lukes 

00000 - 00000 of 00000

00,000 of 00,000

239 E. Fifth St. New York, NY 10003

212-979-1012 

http://www.degustationnyc.com  

239 E. Fifth St. New York NY 10003

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  • French, Spanish
    Daily 6pm-10pm
    $$$ $$$
  • All Major Credit Cards
    Private Party
    Dinner
  • Beer, Wine
    Accepted, Highly Recommended
    No Parking
Description

The 15-item menu of small plates touches on the tropes of molecular gastronomy. Three or four make a meal. There's an egg cooked at 147 degrees (the temperature at which albumen coagulates), a squid body stuffed with lentils and chorizo, and a savory mussel broth topped with celery foam immersing a fried artichoke and a Kumamoto oyster. The wine list contains several beguiling by-the-glass choices at its lower end, and watching the cooks as you sit at the counter is part of the fun.








Back to Top Village Voice Awards | Visit the Best Of Website
  • 2007 | Ogden Nash's Last Meal

    America's favorite comic poet once wrote, "Celery, raw, develops the jaw," which prompts us to play a little trick on him. We'll invite him to Degustation, where one of chef Wesley Genovart's signature dishes is a fried artichoke and a kumamoto oyster deposited in mussel broth topped with raw-celery foam. Ha, ha--Oggie won't get much crunch out of that! We'll follow that up with a deconstructed roast-beef sandwich at this enclave of molecular gastronomy. More »

  • 2006 | Best use of Lamb

    We're not talking about the shaggy beast, but about East 5th Street impresarios and local dandies Grace and Jack Lamb, who are often to be seen prowling the neighborhood. Their latest mini-restaurant features mini-dishes, making Degustation one of their greatest successes. The modest choice of 15 or so includes many novel creations in a scientific vein--including an egg poached at 147 degrees, which leaves the yolk fluid and turns the white into jelly, and a mussel broth with a fried... More »

Back to TopVillage Voice Critic News & Reviews | Write a Review
  • Seize the Egg

    Seize the Egg

    Jack and Grace Lamb are the acknowledged king and queen of micro-dining. While other restaurateurs dream of birthing behemoth restaurants of two or three hundred seats apiece, the Lambs continue to churn out 16-seat spaces in an empire centered... More »

Main Menu
Appetizers
$4.00
White Miso Soup
$5.00
Edamame
$8.00
Exotic Japanese Mushrooms "en Papillote"
steamed in sake and yuzu
$10.00
Yasai Yonshu Four Vegetable Hassun
$10.00
Seaweed Salad
$12.00
Braised King Salmon In A Delicate Sea Urchin Sauce
$16.00
Assortment Of Yellowtail Sashimi Hamachi
kanpachi, hiramasa and shima aji
$18.00
Trio Of Tartares Blue Fin Tuna
salmon and yellowtail
Sushi and Sashimi Entrees
$34.00
Selection Of Sushi
$34.00
Selection Of Sashimi
$42.00
Makimono Omakase
$50.00
Omakase Chef's
Makimono Rolls
Small $6.00
Tekka
Small $8.00
Spicy Tuna
Small $6.00
Hamachi
Small $6.00
Sake
Small $7.00
Unagi
Small $6.00
Ebi
Small $5.00
Avocado
Small $5.00
Takuwan Pickled Radish
Small $5.00
Ume Shiso Kishu Plum And Shiso
Small $5.00
Spinach
Small $5.00
Enoki Mushroom
Small $5.00
Asparagus
Small $5.00
Yamaimo Mountain Yam
Large $16.00
Anago
Large $16.00
Unagi
Large $16.00
Salmon
Large $16.00
Scallops
Large $16.00
Spicy Tuna Yellowtail
Large $16.00
Negitoro
Large $16.00
Japanese Snow Crab
Large $16.00
Seared Japanese Red Snapper
Large $16.00
Salmon Skin
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