Saranda’s On Broadway

Reminiscent of an idyllic French country cottage with its stone walls and low wooden ceilings, Saranda’s is one of the few restaurants that still regards cooking as an art form. If you were to tell a friend about it, you’d probably mention that you’re still dreaming about the rib-eye with truffle shavings or that the restaurant effortlessly pulls off a fine dining vibe without any pretense. (You might also mention that Chef Craig Butler’s resume includes cooking for Michael Jackson and Vice
President Joe Biden.)

If it’s my first time, what should I order? The Canard Napoleon, Butler’s original recipe: a stack of crispy wontons—cooked in 14-month aged duck fat—layered with duck confit, goat cheese, and blueberry truffle vinaigrette.

What’s the food philosophy? Handpicking products from local farms every day before dinner service, growing all of the restaurant’s vegetables in summer and fall, importing spices from India, and focusing on freshness to the extent that Saranda’s doesn’t even own a freezer.

What does the owner eat? Owner and Chef Andy Brovina’s favorite dish that he’s ever eaten is the restaurant’s Bouillabaisse. (The broth takes three days to make and features spices from ten different countries.)

What’s Saranda’s best-kept secret? Call ahead to make a reservation for the five-course tasting menu. Brovina will come to your table to clarify preferences and allergies before offering an amuse-bouche to get the flavors rolling for the first course. There’s an optional wine pairing, which you may want to take advantage of—Saranda’s offers a complimentary door-to-door limousine service for tasting menu diners.