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Delicious on the Slope: the name says it all

Delicious on the Slope 12.1.08 031 Now under new ownership Delicious on the Slope reopened with a recrafted menu that emphasizes head chef Miguel Tepezila's years of classical French culinary training.

Innovative, beautifully presented and using the very freshest ingredients, the restaurant is an excellent value in these tough economic times.

"Our signature dishes were raw just minutes ago," says general manager and partner Luis Garcia, a veteran of years in the food and hospitality industry.  "You will not find anything like us anywhere."

The elegant and charming Garcia began his restaurant career as a bus boy, working his way through the ranks to ownership.  A former manager of the fabulous Soho Cub Room among other notable Manhattan venues, Garcia knows and gives old-fashioned gracious service.  Head chef Tepezila, also a partner, puts painstaking care into presenting gorgeous meals that taste as delightful as they look.

Strictly BYOB, although full alcohol licensing is expected by the New Year, Garcia has partnered with nearby Red, White & Bubbly to give customers a recession special - 10 percent off bottles with the mention that dinner is going to be at Delicious on the Slope.  It's a lovely pairing of great discounted wines and wonderful continental cuisine.

Our dinner Monday night was thoughtfully presented and prepared and truly representative of the range of this small kitchen's talents.  From the homemade butter served with fresh whole grain bread to the tempting dessert sampler, the meal was memorable.

We started with an extremely generous gravalax, lightly marinated in citrus and herbs, ($10.95), a piquant mussels Provencal ($7.95), and spinach ravioli in a creamy garlic sauce ($7.95).

The eclectic menu makes it difficult to decide on an entree, but it really is hard to go wrong with the Vol au vent ($12.95), packed with  chunks of chicken and mushrooms in a savory cream sauce and topped by light as a feather puff pastry.  The restaurant's signature dish, the entrecote ($14.95) is herb-citrus marinated and smothered in a rosemary-based herb sauce that features a blend of 30 herbs and spices. The sauteed cod ($14.95) was tender and moist, presented on a bed of mashed potatoes with mixed julienned vegetables.  We loved the tuna salad nicoise with its perfectly pink and fresh seared tuna filets and its simple, light vinaigrette.

All the desserts from the tiramisu to the tarte tatin are $5.95 and made fresh at Delicious on the Slope. The cheesecake was by far the favorite with its hints of citrus and its dense and creamy texture. Chocolate lovers will not be disappointed with the espresso, cocoa and brandy-laden tiramisu or the double chocolate mousse.  Enjoy dessert with a smooth Segafredo Italian espresso, then loosen your belt.

For more information: Delicious on the Slope 641 President Street Brooklyn NY 718.399.3999

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