frances restaurant

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A FEAST FROM EVERY PORT “Maiden Lane a New York restaurant specializing in smoked, cured, and canned seafood takes its inspiration from a beloved European culinary tradition - and the results are as transporting as they are delicious.”

  • SPAIN: Oloroso sherry from Gutierrez Colosia, baby mackerel in olive oil, razor clams in brine, mussels in escabèche, squid in their own ink, sardines in olive oil, cockles in brine, octopus in olive oil, and scallops in a mix of paprika, oilve oil, and vinegar.
  • UNITED STATES: Beer from Maine Beer Company, smoked trout, smoked arctice char, Long Island mussels smoked in-house, salmon roe with crème fraiche, smoked kielbasa, and locally made pickles.
  •  FRANCE: Sardines in oil, Domaine Marcillet Pinot Noir from Burgundy, pain d’Avignon with house-made duck confit, salami, a wedge of Délice de Bourgogne (a triple-cream cow’s milk cheese from Burgundy), and butter from Vermont Creamery.
  • PORTUGAL: A glass of vinho, verde; olives; pickled peppers, radishes, olives, and onions; salt cod tossed with fideo noodles and topped with aioli; sardines in escabèche; and house-made cod roe, which is salt-cured and then smoked.

photography: Matt Hranek - prop styling: Amy Wilson - CNTraveler October 2014