I recently dined at Essential by Christophe in New York, located at 103 W 77th Street, a quiet residential block, steps from Lincoln Center and Central Park. Tucked into the main floor of a local apartment building, it attracts a discerning neighborhood crowd rather than tourists. The 68-seat dining room feels sophisticated yet inviting, with carpeted floors, leather-topped tables, and a palette of soft neutrals, light woods, and warm beige hues. The lighting casts a gentle glow, and the room hums with low, relaxed conversation. Guests aren’t here for a scene—they’re here for Chef Christophe Bellanca’s exquisite seasonal tasting menus
Diners may choose three courses for $175, four courses for $205, or the restaurant’s signature Essential Menu, a seven-course experience for $255. Chef Bellanca’s pedigree is impressive—ten years as Culinary Director for Joël Robuchon and earlier years at Le Cirque—and it shows. His cooking blends exceptional ingredients, classic technique, and modern finesse.
I chose the four-course option (I knew dessert would be non-negotiable). The amuse-bouche, a mushroom and sweet potato cappuccino, offered a single blissful sip that set the tone for the evening. I opted for a lighter, seafood-focused progression, beginning with a fragrant Madai sashimi (sea bream) in cucumber, lemon verbena, and ajoblanco sauce—vibrant, refreshing, and beautifully balanced.
Next came a must-order signature dish: scallops with oysters and caviar in a champagne-hazelnut sauce. I’m still thinking about it. Thankfully, the bread service—two varieties, olive and white—allowed me to savor every last drop of sauce and caviar.
For my third course, I chose the black bass, a dish that has stayed on the menu since opening. Paired with artichokes, razor clams, ginger condiment, and turmeric shoyu, it was delicate, harmonious, and absolutely heavenly.
Dessert presented a dilemma, so my gracious server brought both options. Le Vacherin, a light meringue with clementine marmalade, bergamot, orange blossom, and makrut lime sorbet, was bright and elegant. But the winner for me was the orange marmalade soufflé served with green cardamom ice cream—uplifting, warm, and unforgettable. A trio of mignardises closed the meal on a perfect note.
Dining solo, I felt entirely welcomed. Service was polished, warm, and impeccably paced. The wine program leans heavily on French styles and includes an excellent selection of half-bottles. I enjoyed a lovely Lychee Prelude cocktail (shochu, lychee, umeshu, and Lillet Blanc), followed by a beautiful glass of Chardonnay.
For New York, the experience offered genuine value. It’s been a while since I’ve dined at a French restaurant, and I found this one to be lighter, more flavorful, and more modern than Daniel. Essential by Christophe is a terrific choice for a refined yet relaxed evening of fine dining.
Recommended,
Happy dining,
Shanea
01/22/2026
