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Recap: The Breslin Downstairs Dinner Series, Rose and Tomatoes

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I don’t think Ally and I could have celebrated summer in a more perfect way than at the Breslin Downstairs’ monthly dinner series, eating and sipping our way through a multi-course meal centered around rosé and tomatoes.

Breslin Downstairs Dinner Series

We arrived at the trendy Ace Hotel, taking in the bustling scene before we headed downstairs to our private Liberty Hall room. It was beautifully decorated, accented with candles, hand drawn tablecloths, tomato centerpieces, and watercolor drawn menus. A cart featuring fresh florals and April Bloomfield’s cookbook were backlit in one corner, and a long romantic bar was set up for mingling guests before we took our seats. The reception rosé was a Parigot & Richard Cremant de Bourgogne from France to kick things off. Breslin Downstairs Dinner Series

Ally and I found our table, and were thrilled to find us sat next to a fellow foodie – the Foodie Magician, as well as some other accomplished food and drink authors! We knew we were in for a dinner of entertainment and good conversation.

Our waiter immediately came over and served us our first round of drinks – he was full of personality and made the dining experience even more fun. Our first course was a black bass and tomato crudo with sunflower, basil seed and ahi dulce, paired with a glass of Ameztol, Rubentis from Bascque. The dish was beautiful, featuring thinly sliced Mortgage Litter and Pineapple tomatoes and delicious bass. We loved how light and fresh this was.

Our second course was braised squash blossoms served with veal meatballs, sheep’s milk ricotta and tomato gravy, paired with a Matthiasson rose from Napa Valley. I knew this would be my favorite course from the description alone, and I was not disappointed! The meatballs were in an amazing sauce, and Ally and I had to refrain from not scraping the bottom of our bowls once we’d finished the entree!

Breslin Downstairs Dinner Series

Our third course was an herbed stuffed rock hen with grilled corn, panzanella and pan sauce, paired with a Domaine de Terrebrune rose from Bandol, France. This rose was a bit sweet for me, but the entree was glorious. I loved the panzanella tomato pairing, and the hen was cooked to perfection. Breslin Downstairs Dinner Series

Our final course was the dessert, a yogurt gelato with tomato-water ice and an Elio Perrone Moscato from Piedmont, Italy. I’ve never had tomato water ice before, and this was an unbelievable touch. It was strange to have the taste of produce and dessert in the same bite, but my taste buds quickly adjusted, and once they did I wanted five more.

Breslin Downstairs Dinner Series

Despite knowing that April Bloomfield, one of my favorite chefs, was the owner of The Breslin, I had no expectation that she would grace us with her presence that evening. You can imagine by fan-girl surprise when she walked in at the end of the meal. I couldn’t get over how low key and friendly she was!


The Bitches say: A+. This event was really top notch. Lucky for you, The Breslin Downstairs throws these dinners monthly, and for the amount of top notch food and booze you get for a ticket, it is absolutely worth making the splurge.

The Breslin Downstairs Dinner Series
16 W. 29th Street

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