Last week the Bistro Pierre Lapin was opened by Harold Moore in New York’s Greenwich Village. He experienced the greatest successes of his life in this area. His new venture is a French cafe but it is much more casual than the famous New York restaurants. Harold Moore does not understand why the French chefs have allowed French food to be comprised of oysters, steak tartar and steak fritters. He stated that in France these are all specializations not located in any one restaurant. The spirit of Bistro Pierre Lapin is a balance of a classic spirit mixed with creativity.
Harold Moore missed creating French cuisine and made the decision to go back to what was missing in his life. His decision to depart from traditional and elite French cuisine was not entirely personal. He saw the bottom dropping out of the marketplace. He realized the current French restaurants were from another era and not bringing in any new customers. The customers they already had only came a couple times each month. The restaurants were simply not keeping up. For additional details please visit https://www.forbes.com/sites/lauriewerner/2018/05/29/this-is-a-new-downtown-new-york-bistro-that-you-should-know/#4cee898448f3.
Once Harold Moore decided to make the change to new American cuisine he changed the approach to fine dining he had always used in the past. He made his restaurant less expensive and much more approachable. His goal was to create better food that was more easily accessible in New York. He believes this approach will work much better for the average person. He appreciates the West Village but also understands every single customer does not have billions of dollars. This may have been true for the clientele of the more luxurious establishments but he believes the customers will be happier with his concepts.
Harold Moore discovered the cooking of the south in downtown Hudson Square in New York when he opened his restaurant. He found a traditional southern dinner available at Harold’s Meat + Three. The recipes embrace generations of southern cooking yet have a unique twist. It was when he was immersed in this concept he was drawn back to French food. He appreciates the richness of the history and it takes him back in time. He believes history is always present in both Italian and French food.