It’s always exciting to discover a “new” restaurant. So when we heard Cathédrale is part of Tao Group, the celebrated operators of top establishments around the world, we knew we were in for an elevated dining experience.
Cathédrale is located on 11th street in the East Village, south of bustling Union Square, nestled behind the Moxy Hotel façade. It is a popular hotspot, attracting New York hipsters who flock here to enjoy a lively bar and trendy, fine dining scene.
First Impressions
As you enter the restaurant, you pass by a large bar area where Manhattanites sip crafted cocktails and munch on delicious-looking hors d’oeuvres. You continue onwards… peeking into the busy kitchen, a blue-tiled space with an open-hearth, a rotisserie grill, and laden with copper pots and pans. Here, Executive Chef Jason Hall, formerly from top restaurants the likes of Gotham Bar & Grill, Anthos, Craft, and Legasea, conducts a small ensemble of white-clad chefs.
The main dining room is a soaring, awe-inspiring space reminiscent of the classic New York City restaurants. The entire ceiling of the three story-high room is appointed with a jaw dropping wire-mesh sculpture, called Fillmore by Edoardo Tresoldi. The massive installation pays homage to the celebrated ‘70s Fillmore East theater, known as the “Church of Rock ‘n’ Roll.”
The Food
The menu features eclectic dishes inspired by the cuisine of Southern France with nods to coastal Italy, Spain and Greece. It offers an array of choices ranging from bite sized Hors D’oeuvres to large Plats Royale for meat lovers with bigger appetites. Desserts and a solid wine list with several excellent “by the glass” selections complete the menu.
Some of the menu highlights include:
Yellowfin Tuna Cru, a sampling of crisp poppy seed mini tacos filled with savory chunks of fresh tuna and drizzled with cherry tomato preserve.
Potato Chip Omelette, a fluffy omelet with Kaluga caviar, crème fraiche, and paper-thin potato chips.
Octopus Grillé, a serving of octopus grilled to perfection and presented in a tomato ragout with oregano and breadcrumbs.
Rigatoni Vert, a refreshing green rigatoni pasta dish with English peas, guanciale (Italian bacon-like cold cut), mint, and Ricotta Salata cheese.
Mediterranean Branzino, grilled and deboned, served with capers, greens, and lemon confit.
14oz Entrecote Au Poivre, a flavorful steak, drizzled with escargot butter and accompanied by steak frites.
Wild Mushrooms, a delicious side of exotic mushrooms of different shapes, textures, and flavors.
Chocolate Soufflé, a classic made with 72% chocolate, Espresso and Tonka Bean Crème Anglaise.
The restaurant’s elevated experience is complemented by a well-trained staff and knowledgeable and accommodating servers. A wonderful way to enjoy the evening.
Cathédrale also serves brunch on Saturdays and Sundays and features Happy Hour, takeout, and delivery.
