Inspired by a deep respect for Old World culinary tradition, but refreshed with a focus on quality, locally curated ingredients, the new KarVér restaurant group will unveil two new locations this year in Brooklyn and Manhattan.
Devoted to serving quality European-inspired brasserie fare, while sourcing “NYC Loyal” ingredients, KarVér’ has also appointed James Beard Award winning chef Francois Payard as Culinary Director.
François Payard is a third-generation pastry chef, who, after honing his skills by his family’s side and at La Tour d’Argent in Paris, moved to New York where he served as Pastry Chef at Le Bernardin. Payard later joined Chef Daniel Boulud for the opening of Restaurant Daniel where he was named “Pastry Chef of the Year” by Bon Appetit and “Pastry Chef of the Year “by the James Beard Foundation. Payard has won numerous other awards, such as the “Ordre du Mérite Agricole” by the French Government and the Dom Perignon Award of Excellence. He is also a member of Relais Desserts International, an association of the 80 premier pastry chefs in the world. Payard is also the author of the popular cookbooks including “Payard Desserts,” recently published by Houghton Mifflin Harcourt.
Payard is joined by newly appointed Executive Chef Byron Panafiel was formerly Executive Sous Chef at Le Bilboquet as well as Rotisserie Georgette. He is also an alumnus of BLT Steak & BLT Fish as well as Buddakan.
KarVér’s premier location will re-open this month in Sheepshead Bay, featuring a 4,800 square foot Brasserie and Bakery Café with a new menu by Payard. KarVér will also open a 2000 square foot Downtown Brooklyn location that will open in February followed by a 7,000 square foot location in Chelsea.
Born from the innovative ideas of the KarVér team is a modern Brasserie movement, in which their restaurants collaborate with local farmers and purveyors to create a new spin on classic European dining. The contemporary, airy décor will feature Old World accents within a sleek, comfortable atmosphere where friendly hospitality reigns. An open action kitchen, the centerpiece of every KarVér Brasserie, will celebrate à la minute cookery. Echoing its Europe-meets-local philosophy, a robust beverage program will showcase a selection of Old World and local quality wines, spirits, and craft beer as well as signature cocktails with a focus on seasonality.
The KarVér menu will feature Pissaladière (carmelized onion tart), twice-baked cheese soufflé, housemade terrine, salmon rillettes, Escargots à la Bourguignonne, Brick Chicken, Duck Confit, Stuffed Branzino, Chicken Paillard, Moules Frites and Chicken a la Brick. Other brasserie signatures include croquet-monsieur and oeufs including Eggs Cocotte and Croissant Benedict.
The Bakery Café will showcase a new concept of sandwiches using Bongard Paneotrade machine that will bake bread fresh every ten minutes. Visitors create their own sandwich from several options for bread, filling and dressing. The selection of breads includes traditional, olive oil sundried tomato, calamato olive, garlic rosemary, squid ink, raisin orange zest & walnut, pretzel-style dipped in lye, whole wheat, everything and sunflower. Featured fillings include seared chicken tomatoes, chicken tandoori, turkey & swiss, ham & brie, smoked salmon & cucumber, Cuban, buffalo mozzarella, BBQ chicken and Roasted zucchini, eggplant & hummus.
Viennoiserie includes cornetti, danishes, croissants, lemon and fruit tarts as well as a selection of eclairs. The cafe will also serve breakfast sandwiches. KarVér’s barista team will steam ristretto and other traditional espresso drinks as well as offer nitro cold brew and kombucha on tap.
