La Brochette in Manhattan —Now Under Tartikov Hashgacha! Full Tour & Interview With the Chef & Owner

My name is Shimon Azulay, Simon Azulay. I've been doing this for 35 years. >> 35 years? >> Yeah, 35 years. The first one is a pear salad. >> Ooh, this is pears? >> Yeah, pears basically poached with red wine, sweet red wine. Now the spicy mayo. Ooh, this looks good. From yellowfin tuna, nice salmon, and yellowtail. Nice yellowtail. And then you're putting up the toppings? Toppings with a little olive There you go. There you go. This is a red wine reduction. Okay. >> We have an apple puff pastry. Guys, I have a very interesting tour today. So many people ask me, "Efraim, you're so good in doing reviews in restaurants. Why are you only busy with Lakewood? Start going around to other places like in Brooklyn, in the city." Guys, I got a call from the owner from La Brochette, located on Lexington Avenue, 340 Lexington Avenue in Manhattan. Here we have Avi Cohen. Welcome, guys. >> Avi Cohen. Guys, before I go into Avi Cohen, I want to tell you something super exciting. He called me up and he told me, "Efraim, I got a special new hashgacha for all the hashgacha people that want to have a a hashgacha on this one on top of the original hashgacha." They just got in, guys. Check it out. Tart & Co hashgacha. I think this is the first restaurant in Manhattan to have the Tart & Co hashgacha, right? >> Yes. Yes, exactly. >> Great move, and thank you so much for doing that. Now, Avi, tell us a little bit about your history. When did you open this place? What made you open up a restaurant in New York City in all of Manhattan? >> Hello. Thank you so much, guys. Welcome to La Brochette Steak House. 14 years ago, we took the place. It was non-kosher place. We make kosher. We redo the place. We did something unusual job. I want to tell you thank you so much for Tart & Co. Enjoy with us. We're going to be together, make people happy, my customer happy. I want to meet my guy. His name Gabriel Enza. Since we opened the place, he with me from A to Z. He going to give you the tour the place. We have multiple rooms. Welcome, guys. See you soon. Gabriel, let me hear your history from the place. You've been here already for 14 years. You must be treating you very nicely. I enjoy every day of it. I've been close to 14 years, so please come in. I'll introduce you. Beautiful place. We have a section bar here. People can come, join, have a drink, cocktail. Of course, I have the bartender make something, create something special. And we have our specials. Charlie, who does phenomenal sushi. You can follow me to the main dining >> Wow, this is nice. >> is built with the pretty much the mezzanines, so you have multiple rooms. That's what people people ask, request have sections. [music] Nice room for 20, 30, 25, 10. And I can even do the whole floor and build this for 50 >> floors are there? There's three floors upstairs. >> Three floors? >> Yes. All right, we got to check it out. Come, you can sit at the bar. That's why we have this nice section. Uh we have a specialty lychee prosecco. It's a bit different than a lychee martini. Pretty much. And let me top it off with a nice fresh lychee. Lychee and what's the green in? >> The mint, yes. It has the essence of mint. Thank you. >> Okay, cheers. Please. All right, now please come, let me show you my sushi section here. We do from our specialty rolls. He's going to create now some nice special rolls. This is called the yummy roll? >> Yes. Yummy, yummy. Charlie, how long you're doing this already? 25 years. 25 years? Wow. Now the spicy mayo. Ooh, this looks good. >> Okay, Efraim, I want to show you the sashimi platter from yellowfin tuna, nice salmon, and yellowtail. Nice yellowtail. And lemon on top? Yes. Ginger. Ginger, wow. Beautiful. All right, let me introduce you now our chef, and let me pass the mic, and he's going to show you what delicious appetizers we have. All right, Chef. First of all, if you could introduce yourself, what's your name? How long you're doing this already? My name is Shimon Azulay, Simon Azulay. I've been doing this for 35 years. >> 35 years? >> Yeah, 35 years. >> Wow. When did you join La Brochette? About 7 years ago. Good. All right, that's you. What's what's this dish? This looks big for appetizer. This is a sampler? >> Yeah, it's a sampler, yes. >> Okay, let's see what's happening. Can you explain me what's happening over here? >> Okay, we have La Brochette which which is marinated beef and chicken with a chimichurri sauce. Okay. Then we have the guacamole that goes with the tacos. What's the tacos? What's inside? >> ribs as a guajillo sauce which is a barbecue sauce that we make here. And then we have the spring rolls, the short rib spring rolls which are short ribs and some little cabbage. And it's served and this is poppers. Chicken poppers. Wow. So you have everything over here in one appetizer. >> Exactly. I know it's a good thing. A lot of people want to try from everything. >> Well, that's our idea. It's it's it's also fun to eat, you know? Makes it interesting, you know? You know, you have an appetite, you know? Now I'm going to show you the salads we have on the menu. And I'm going to explain to you exactly what it is one by one. Let me go with the first one. The first one is a pear salad. >> Ooh, this is pears? >> Yeah, pears basically poached with red wine, sweet red wine. And it has some pecans which are candied, cranberry, and pomegranates. >> What sauce you put on? That's a secret. No, basically when we poach the the pears, we poach with red wine and pomegranate. From the juice itself, you reduce it and you add some oil and vinegar to it, and that's how you make the dressing. Okay? Now this is a frisee salad which has turkey, bacon, chips, poached eggs, croutons, and frisee. >> white thing on top? >> It's a poached egg. Ooh. I thought it was like a a pile of cheese. >> [laughter] >> Like a mozzarella, but Mozzarella looks like All right, thank you so much. Let's go. Let's continue. Hey, Efraim, I just want to tell you something. I want to show one of the rooms, VIP of my chef tables. We have a nice room. Chef, you don't need to see the menu. The menu is by himself. He's great from A to Z. What do you like? From small things, he's here for you guys. Remember, his name is number one. The best service on the service. I'm here for you guys with my chef. Thank you. How are you? I love the smile. So nice. What's your name? Gabriel. Gabriel? Gabriel. Gabriel. Okay, good job. Good job, David. Okay, guys, I could I I had to make a video from this. Look at this beautiful Tomahawk steak going on the grill right now. Let's go. Chef, let's put it on. There you go. There you go. Chef, what's this over here? We have focaccia over here. We got the dough that we're going to lay out on a sheet pan. Wow, is everything from scratch, I see. Absolutely. Stretch it out. More of rosemary, herbs. All right, Gabriel, you're ready to go upstairs? I hear you have I saw you have additional rooms for bar mitzvah parties plus additional seating. Additional seating, yes. 200 seatings. That's upstairs. Want to Follow me now up the stairs. We have a nice section. Sometimes I get overwhelmed with the guests, I have to sit them here. This is a nice balcony area. This will accommodate up to 20, 22 people. Wow. Nice area. Beautiful. As you can see, everyone can enjoy nice cozy area, private. I get together nice groups. Nice >> Look at this. Now, it's not done. Follow me another flight. Beautiful. >> one of my second biggest room I have. I do 35 people here. I see you're preparing it very for bar mitzvah or a party. >> private companies, pharmaceutical, anything you want, we'll create something. So it's a very good if you want to keep it separated from the men and the women. >> the the place was built to keep separation. Nice area. Some people want to be away, you know, have sections. Follow me, I have another additional room. Wow, this is endless. Follow me. I I have another room with a private entrance. Some want to be exclusive. They don't want to be just come straight instead of going through the whole restaurant. You have a nice Come. This is the entrance. Nice. >> This is called the lounge, the lounge room. Accommodates up to 25 people. All the rooms are accommodated with AV. Here pretty much you can overlook the city, nice daylight, lunch, any private event. Left, [music] you have a nice clear room. Thank you. Yeah. What you can say about this? Look at this, Efraim. Nice area. You can see the overview, the whole main dining room. Efraim, let me show you the mixed grill for La Brochette which is amazing. And I'm going to show you exactly each cut and Wow, you have three kinds of meat over here? >> Over here we have a ribeye. Ribeye steak. >> Action. Over here we have surprise. And we here we have a hanger steak. A hanger steak, okay? Now, if you like to taste all the three sauces, I'm going to tell you which one is which. Would you give me a spoon? One second, this is the actual dish or this is just for me? >> the actual dish that goes to the table. That's the actual dish. >> Wow. That's what you are getting. What you see is what you get. Wow. So, how do you know which sauce goes to what meat? Well, you have different sauces, which whatever your taste buds is. Me, I like a pepper sauce. I like a shallot sauce, too. You know, everybody has different taste. Pepper sauce might be a little spicy, but I don't think it's that spicy, but it gives a little kick to the meat. This red wine sauce is amazing. This This shallot sauce, I'm sorry, shallot sauce is very good, too. It's a little bit of a sweet and and savory. And you have the chimichurri, which has all the herbs and everything cut up, which you mix with a little olive oil and let it sit overnight so it gets a good flavor and an infusion. Good. >> Are you ready for some sweets to finish with delicious La Brochette dessert here? Dessert? >> Yes, I can tell you specifically what's here. We have an apple puff pastry, nice homemade shortcake. >> Even look at the dough, even the dough is >> it takes A steak like an apple. >> Yes, yes. And then we have delicious finish with some strawberry glaze. >> What This is a strawberry shortcake? >> Strawberry shortcake, yes. And a pecan pie. >> Yeah, pecan nice tart made with caramelized. Delicious. Please grab a spoon and let's enjoy. Gabriel, thank you so much for this amazing tour. Everything looks delicious, tastes delicious, great atmosphere. Now, how does it work if somebody wants to make a reservation over here? You can contact us at 212-972-2200. Or you can see our website. >> website labrochetteinwine.com. Amazing. And what's the hours every day? We open from Sunday to Thursday from noon to 11:00 p.m. >> 12:00 p.m. for lunch till night, 11:00 p.m. >> we actually don't close. We go straight. When you're hungry, come and grab a bite with us, pretty much. All right. Even in the morning, 7:00 in the morning? Well, we can create that something everything. We can >> Just make a reservation for >> Make a reservation, call us. And we also open Monday to Friday after Saturday, 7:00 p.m. to midnight. >> Oh, great in the winter. So, you're open every Motzei Shabbat from 7:00 p.m. till midnight. You also told me that you're open on Shabbat. That means that somebody is in a nearby hotel, they want to have >> You are nearby, close around the area, you can contact me >> So, if you're in a hotel nearby, you want to be here for a Shabbat meal, you can call us to make a reservation. >> And I'll make it happen. We'll definitely we'll work together and make everything possible. Amazing. Thank you so much. I really appreciate it. Thank you, Ephraim. Thank you so much.