A SEXY VIBE
On my recent trip to Valerie, I was all wide eyed when I saw the ultra-high ceilings, gorgeous lighted mirror behind the bar and matching steps. You get the feeling that you just walked into a 1920s speakeasy as you ease onto a blue or red tufted booth and get offered a cocktail. Beverage Director Marshall Minaya comes up with creative signature cocktails (often using independently distilled spirits from the tristate area), and he oversees what could possibly be the largest gin list in all of NYC. It would not be an understatement that his Martinis and Gibsons are considered magical by bar regulars.
Executive Chef JC Colon is great at multitasking and even oversees the purchasing of meat and produce, keeping it local whenever possible. He’s all for being creative while staying within the realm of Modern American cuisine. Chef Colon tells NYLM, “I’d say we do a lot of R&D in the kitchen, constantly experimenting with new dishes. When I have an idea in mind, it’s a process of trial and error, refining flavors until we get it just right—creativity is king in the kitchen. I strive to foster an environment where the kitchen is a space for ideas, allowing both myself and the team to explore and innovate freely. Right now, we’re still fermenting and incorporating last year’s fermentations, continuing to push boundaries with flavor and technique.”
We asked Chef Colon what his favorite items on the Valerie are before we dined there just because chefs always seem to have the highest food standards and a taste for the unusual. He said, “Right now, my favorite dish on the menu is our Hamachi Aguachile Crudo. I feel this dish truly reflects who I am as a chef, balancing texture, acidity, tartness, vibrant colors, and bold flavors. It embodies California cuisine, which is deeply rooted in my culinary identity. One of our most popular dishes with guests is the Wagyu Beef Cheek Bao Buns. The beef cheeks are braised in kimchi, then lightly fried and tossed in a sticky sauce, served with a nước chấm Napa cabbage slaw for the perfect balance of richness and freshness.”
HEALTHY BUT TASTY
This is NYLM’s health and wellness issue, so I want to point out that there are plenty of healthy options on the Valerie menu including Ahi Tuna Tartare with heirloom carrots, avocado and micro cilantro; the King Salmon served with roasted flowering cauliflower and a wild onion and citrus emulsion; and the Castelfranco Salad made with orange, red onion, cucumber, carrots, avocado, Calamansi vinegar, blood orange and avocado oil.
On my visit, I only “stayed healthy” with my appetizer, which was the aforementioned Castelfranco Salad. I then partook of the Steak Frites which is a 12-ounce brandt steak with hand cut French fries, peppercorn compound butter and green garlic chimichurri. (I got obsessed with this sauce and made my own version at home afterwards, but it was not nearly as good).
The dessert menu features about seven choices but among the real stars of the dessert menu is the Mango Mousse Royale with coconut dacquoise biscuit, roasted coconut shavings, tri-gelee and raspberry powder. It’s so creamy that you want to eat it super slowly and savor every bite; the Warm Vanilla & Fig Shortbread which features a hazelnut shortbread crust, almond & pistachio cream, roasted fig, dulche de leche, Tahitian vanilla gelato and roasted pistachio. This has so many textures and flavors going on but they all complement each other well.
LOUNGE VS. BAR
Valerie is often referred to as a “lounge” but it is as food focused as it is cocktail focused. We asked Chef Colon to clarify the difference between just a restaurant with a big bar area and a lounge (which is such a popular word these days in the foodie world). He explained, “In my opinion, a lounge offers a more intimate drinking and dining experience compared to sitting at the bar, where guests often have people standing behind them trying to order drinks or get the bartender’s attention. Lounge seating provides the same restaurant-quality experience but in a more relaxed and comfortable setting, allowing guests to focus on their conversation or date without the distractions of a busy bar space.” Just for the record, Valerie welcomes people who just want to sit at one of the tables in the different dining areas and drink.
We just had to ask Chef Colon what his best moments in the kitchen at Valerie have been. He told NYLM, “The highlights of my time at Valerie have been the opportunity to develop and execute menus across multiple concepts within the company. I focus on crafting menus that showcase fresh, seasonal ingredients while bringing unique flavor combinations to life.”
He added, “My background includes experience as an Executive Chef, Corporate Chef, and Culinary Director, along with overseeing F&B programs for hotels, giving me a well-rounded perspective on the industry.”
WHAT’S NEXT
What new items are going to be on the menu for spring 2025? Chef Colon reveals, “I’m looking forward to the ramps returning in the spring. As mentioned earlier, we preserved over 30 pounds last year, and we’re still incorporating them into dishes. A new dish debuting soon is our Asparagus And Artichoke Risotto—fresh, vibrant, and balanced with subtle acidity, it perfectly captures the transition into the new season.”
Valerie is perfect for special occasions or just dinner with good friends. Most of the plates are big enough for sharing so your best bet is to order five or six items and let everyone sample. Valerie is especially strong when it comes to seafood and the Grilled Harissa Octopus is very simply served with cherry heirloom tomato, red onion, avocado, radish, cucumber and citrus vinegar. It has become the stuff of legend at this point.
For more information on Valerie, visit valerienyc.com