Marc Murphy, who blazed across the New York dining scene with his acclaimed interpretation of haute cuisine that was equal parts reverence and iconoclasm, teamed up with his wife, pamela schein murphy, to open their first restaurant, Landmarc, in april 2004. The restaurant has since become a neighborhood favorite, serving contemporary bistro fare that blends French and Italian favorites in a decidedly cool space worthy of its cutting-edge tribeca setting.
The menu reflects murphy's itinerant childhood spent in france, italy and the united states, and is as trilingual as he is. Time-honored bistro fare shares billing with authentic pasta dishes, and the occasional American flourish. "Landmarc offers much of what I like to eat day-to-day. For me a meal is not so much a special occasion, as a reson to get together over great food," Murphy explains. Indeed, the menu resounds with his favorite dishes, each of which seems to have received a dash of contemporary elan. An appetizer of goat cheese profiteroles finds a savory, new filling for the beloved choux pastry usually used for dessert; foie gras terrine draws its sweetness and tang from a gastrique of red onions pickled with blueberries and beets. Among the entrees, the grilled pork chop with apples, onions and spincah and grilled quail with sauteed mushrooms, bacon and cherry tomatoes are both warming and delicious. Two bistro standards, moules frites and steak frites are offered with a choice of sauces, and for the beef, a choice of cuts. |
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