DINING DIARY | JOHN DELUCIE'S BEDFORD & CO. / by Brackett Bilodeau

Image courtesy of ny.eater.com

Image courtesy of ny.eater.com

Leave it to Chef John DeLucie to make Midtown East the season’s hottest dining destination. Meet Bedford & Co., the Renwick Hotel’s breathtaking cornerstone and DeLucie’s very first solo project, spacious and glowing with soft lighting against delightfully contradictory elements like rich woods, concrete, and leather for a rustic-meets-modern feel mirroring the wood-fired menu.

The menu, composed of small plates designed to be shared, highlights fresh, organic ingredients from local New York farms and ranges from light seafaring amuse-bouches like Long Island fluke crudo, head-on sun shrimp, and chilled or wood-fired oysters (we recommend the latter), segueing into heartier fare in the form of spice crusted lamb ribs, a Berkshire pork chop with braised red cabbage and ginger mustard, a 32oz Piemonte ribeye for two, and more. A tough choice, but fret not -- DeLucie’s fleet is at the ready to steer diners in the right direction, and there’s really no going wrong. Save room for the bananas foster semifreddo with whiskey caramel sauce and bananas brûlée.

Bedford & Co. is now open for lunch and dinner; contact your Attaché for reservations and more menu picks.