Nov. 25, 2015 Staff Report
Fall is the season of change, which rings true to this familiar establishment.
Formerly known as “Crescent Grill,” the fine dining restaurant is rebranding itself as simply “Crescent,” which its owner believes will better reflect the farm-to-table, new American cuisine it offers to both New Yorkers and tourists alike.
As part of the change, Shaun Dougherty, the original chef and owner of Crescent, has passed the torch in the kitchen to current Executive Chef Kenneth Corrow, a Vermont native who worked at Todd English’s Olives, and alongside Gordon Ramsay at The London. Chef Corrow is joined in the kitchen by Chef de Cuisine Charles Winhoffer, formerly of Le Cirque and Sunnyside’s Salt and Fat.
“Having such a strong team in the kitchen who share the philosophy Shaun had as a chef allows him to focus more on continuing to build lasting relationships with local farms and purveyors of the freshest produce, meats and fish to ensure that guests receive only the highest quality, locally sourced, seasonal ingredients,” said General Manager Jennifer Shih.
Some of these items include the Pork Cheek Pappardelle, with housemade curry pappardelle, confit pork cheek ragu, beech mushrooms, Swiss chard, and Vermont raclette. The Hudson Valley is home to many of their servings as well, such as their Foie Gras, seared with roasted young pumpkin, apple butter, housemade gingerbread, squash puree, and daikon vinaigrette.
The announcement was made at a Fall Menu preview in late October, where Dougherty invited various members of the local press to discuss the changes. Dougherty, a long-time chef and food critic, said that it was important to him that the quality of food which he enjoys be offered at Crescent, and accessible to everyone.
Accessibility is a key word, as unlike neighboring establishments, Crescent offers a complementary car service to and from their restaurant. Patrons can call the restaurant in advance, with their current location, contact information, and the time and place they wish to return to after their meal is finished, so long as it is within the shuttle zone that encompasses parts of Long Island City and Astoria (pictured right). Beginning next week, the shuttle will also travel to Greenpoint, Brooklyn.
Crescent is open for dinner from 5 pm to 11 pm Monday through Friday, and from 6 pm to 11 pm on Saturdays. Bottomless mimosas and bellinis are served as part of their brunch offerings on Sundays from 11 am to 4 pm.
Please note: Crescent Grill is an advertiser with the LIC Post.