The elegance and beauty of the French inspired Tocqueville NYC is a luxurious foodie journey set in silk and stone. Founder Marco Moreira began his own foodie journey in the sushi scene of New York City in 1982. Soon enough he became renowned in the field and launched Marco Polo Sushi Catering in 1986. This led him to meet his wife and Tocqueville co-partner Jo-Ann Makovitzky. where Jo-Ann brings her expertise in French cookery from cooking under chef Michael Romano.
In 1999 Marco Polo Catering took a location near Union Square where the space next door became the first iteration of the stunning Tocqueville, which now lives just a few doors west of the original location. It’s well-known for it’s high class service, carefully created menus and it’s link with Union Square Green Market; perfect for the freshest ingredients.
As you step inside you’ll be greetest by the warmest of hosts, and led past the notoriously well stocked bar to the high-ceilinged classy room of the main restaurant. The ample space filled with art and luxury linens, whichever table you choose will be the perfect one for an exquisite experience. However I highly recommend one of the corner booths, from which you and your dining partners can observe the magic of the atmosphere. Separated from the entrance to the kitchen by full length curtains, you’ll never quite find out the care that goes into each and every dish, but the artistry will leave you wondering.
Should you be looking for a more private dining experience, Tocqueville offers the main dining room for up to 70 guests or the even more intimate mezzanine sky box, which features ‘delicate powder rooms, plus private music and climate controls’ so that the whole experience is exactly as you prefer.
The delights just refuse to end once your food arrives, with a variety of menus for all times of day and, naturally, changeable with the seasons. I recommend just trusting the chef with his tasting menu to delight your tastebuds. The amuse bouche on our visit was a plethora of mushrooms; whipped and topped on a little toasted bruschetta. It was gone in two sensational bites, but luckily the best was yet to come. Our server insisted we try the ‘California Sea Urchin and Angel Hair Carbonara’; the signature appetizer on their menu, and it was unreal. Buttery, rich, delicious and over too soon.
The entrees were amazing in taste and aesthetic, the ‘Potato Crusted Scales Loch Etive Sea Trout’ just melts in the mouth and the ‘Violet Hill Farm Country Chicken Breast and Foie Gras – Chicken Leg Sausage’ is perfectly complimented by the jus drizzled alongside. Should you not be tempted by the master sommelier-paired wines, then allow yourself to indulge in a cocktail. The “Violetta”, made with ketel one oranje vodka, Cointreau, Creme Yvette, and a splash of lemon juice and topped with a cherry, is a perfectly mixed party starter.
After this we were adequately full, but couldn’t resist the temptation of dessert. Two completely contrasting options; the passionfruit parfait and the dark chocolate and hazelnut bon bon. The former was a light, refreshing mix of layers of banana, rum granita, and coconut foam, topped with a healthy dollop of passionfruit; the latter a rich and bittersweet slice of delicious pure chocolatey goodness. Next time I’m set on the raspberry baked Alaska because those desserts were to die for!
Just in case you want to re-create the delicious taste of Tocqueville at your own venue, they have a catering service which provides everything you need to bring your vision to life. However I wouldn’t be hasty to skip the experience of a visit to the restaurant with it’s second to none service, incredible décor, and even better food – top notch Tocqueville – we’ll be back.
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