After finding it difficult to track down a reasonably priced version of the tarte flambée in New York City, Mathias Peter made it the centerpiece of his new restaurant concept.Flammekueche! The name alone casts a spell on you. Could this pastry treat by any other name taste as sweet? Oui, oui. Also known as a tarte flambée, (that’s “flaming tart,” Amurricans) this traditional snack is extremely popular in the Alsace region of France near the German border where owner Mathias Peter grew up. After finding it difficult to track down a reasonably priced version of the plate in New York City, he made it the centerpiece of his new restaurant concept. Crispy dough baked to a razor thin consistency and topped with a creamy blend of white cheese and crème fraîche construct the basis of le tarte. The Traditionnelle is additionally covered with slivers of onions and moist bacon minions. Dessert versions are available, including the Chocolat Fraise with strawberries. The Calva is an authentic flambée, featuring apple and cinnamon toppings that have been fired up in a pool of Calvados brandy. If you’re in need of a heavier dish, go for the Tourte Marianne, a meaty pot pie named for one of Peter’s favorite chefs — his grandmother. Flammekueche! It's just too much fun to say.
Munster (Traditionnelle with munster cheese), $10
Chocolat Fraise, $11
Tourte Marianne, $14 (beef), $15 (salmon)
Riesling, Dom. Helfrich (from Alsace), $10/glass
Monday - Friday, 11 am - 11 pm
Saturday, 9 am - 11 pm
Sunday, 9 am - 10 pm