Krug Champagne Celebrates Robb Report at the Fat Radish

  • [From Our Partners]

It was one of those perfect New York City evenings, where the crowd was as fabulous as the food, and the champagne flowed endlessly. In early June, Krug Champagne hosted an intimate dinner for a select group of Robb Report readers at the Fat Radish—Philip Winser and Ben Towill’s chic, downtown eatery specializing in delicious, seasonal fare.

The dinner began with cocktails al fresco. Guests were greeted by Carl Heline, U.S. director of Krug Champagne and host of the evening, before taking to the restaurant’s rooftop terrace for passed canapés, champagne and a stunning view of the Manhattan skyline.

After enjoying the scenery, the group was escorted into the main dining room for a British-inspired tasting menu of baby beet salad, whole roasted monkfish, heritage pork chops and locally sourced greens. Each exquisite course was paired with Krug Brut Champagne that Heline described in detail. Highlights included the uniquely exotic Krug Brut Rose and the Krug Brut Vintage 1998—a rare blend from one of Krug’s highest performing years to date.

The perfect end to a perfect evening came in the form of The Fat Radish’s exclusive honey panna cotta sponge cake with rhubarb and strawberries. The dessert was served with Krug’s most iconic blend, the Brut Grande Cuvee, whose signature flavor is derived from a combination of three champagne grapes, over 20 growths, and multiple years. The result: a complex, elegant blend to be enjoyed for years to come. (www.krug.com)

Read Next Article >>
The newly crowned chef prepared a celebratory meal for an exclusive group of guests in Southern...
Photo by Robyn Mackenzie
The Robb Report headquarters in sunny Malibu served as the ideal location for the cookout…
Photo by  Evan Sung
The soup dumplings at RedFarm, a new restaurant on Manhattan’s Upper West Side, could not be more...
If one doubts that food has become high fashion in Saint-Tropez, one need only venture into the...
Photo by Ray Kachatorian
Curtis Stone, the Australian chef, is trying something new: opening his first restaurant...
Chefs Daniel Boulud, Emeril Lagasse, and Buddy Valastro hosted the recent Ultimo, a Weekend of...
Some of the world’s best chefs will prepare a series of extraordinary dinners…
Entry to the Super Bowl Culinary Kickoff is available with exclusive access to the big game…
Photo by Meg Smith
The temporary eatery will serve “refined country-club” dishes and take reservations through March 2…
The six-seat booth provides an intimate meeting place in the nation’s capital and has its own...