Issue link: http://digital.copcomm.com/i/188061
Daurade à la provençale is a signature special at Brasserie Ruhlmann. For me, Badoit is the ultimate food water." —Chef Timothy Hollingsworth Badoit with the seafood salad at Gotham Bar and Grill. Bret Csencsitz, Gotham Bar and Grill Managing Partner, is a Badoit fan: "It's got a character unlike any other water we've used." Badoit at Gotham Bar and Grill At the top of the food chain in New York City for over 25 years, Alfred Portale's Gotham Bar and Grill is regularly discussed as being one of the country's great dining destinations, a "must-go" for city dwellers and visitors alike. Having created a name for itself with a focus on fresh ingredients and dishes with delicacy of flavor not usually encountered when it opened in 1984, Gotham has always had a singular focus to make every aspect of dining a bright and cohesive experience. So having the right bottled water has always been an important part of its vision, and when Badoit became available this summer, Gotham's Managing Partner Bret Csencsitz discussed making a switch, and Portale, well acquainted with Badoit through his travels in France, agreed. "It's got a character unlike any other water we've used, says Csencsitz, " "It's lightness and minerality give it an incredible ability to break through food and cleanse the palate, a real concern for us, and often overlooked when restaurants pick a water. —D. R. " october 2013 / the tasting panel / 95 TP1013_066-107.indd 95 9/23/13 10:36 PM