Signature dishes that give a tip of the beret to their French origins will include Grilled Quail Risotto with sweet potato, sage, and sauce verjus; Herb Steamed Mussels with crème fraiche, vermouth, parsley and grilled bread; Petite "Pot Au Feu" of cabbage, turnip, potato, short rib and beef shank in a beef bouillon; and Olive Oil Braised Halibut with chanterelles, leek and Brussels sprouts. Roasted meats will have pride of place on the Alison Eighteen menu courtesy of an enormous rotisserie, and different rotisserie specials will be offered daily. Specialties of the house include Lamb Shoulder roasted and bathed in the resulting jus and grilled Pork Chop with broccoli rabe, roasted apples and vinegar jus. An array of desserts such as Prune and Armagnac Bread Pudding, Warm Chestnut Honey Cake with yogurt sabayon and figs, and Goat Cheese Cheesecake with pistachios and vanilla bean syrup will provide an appealing finish to a meal at Alison Eighteen.Restaurateur Alison Price Becker opened her first restaurant, Alison on Dominick Street, in 1989. Regarded as one of New York City's most romantic and charming spots, the restaurant received rave reviews from its inception to its closing in 2002 and was host to a number of great chefs throughout its run. But it was Alison herself who provided the gravitational pull; with her guiding presence, signature warm welcome and watchful eye, she was the heart of the restaurant, and with the launch of Alison Eighteen that heart will beat again.
Services/Products
Starting on January 31, 2012, the restaurant is open for dinner. In a few weeks we'll also be open for breakfast and lunch. We'll have a small cafe area in front with a counter for pastries, sandwiches and other food to go. The menu is American with a strong French accents.