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)