Cru's New Chef/Wine Expert

By Kate Krader Posted November 06, 2009

Cru has been my favorite fancy New York City restaurant since it opened. And now I think it’s about to become my new favorite not-so-fancy place. As Florence Fabricant reported in the New York Times’ Diners Journal blog, Todd Macdonald is Cru’s new chef (once upon a time he was sous chef there). And he’s installing a whole new menu that will be more accessible and less expensive but still wildly compatible with Cru’s extraordinary, and now lower-priced, wine list. Maybe even more so. Macdonald is hugely wine savvy: His parents are the kind of foodies whose vacations in France mean hanging out with Burgundian winemakers and eating at least one three-Michelin-star meal a day. Macdonald has even set his own wine recommendations for the dishes he’s just put on Cru’s menu. Crispy octopus with roasted sunchokes, caraway and celery = Grüner Vetliner; fig-stuffed quail with farro and stewed leeks = Volnay. Can he possibly know more about pairings than Cru’s wine superheros Robert Bohr (partner) and Roy Welland (owner)? I’ll just have to go to Cru to find out.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet