Hotel Chantelle, the tri-story Lower East Side rooftop restaurant, is now offering a special Mediterranean menu created around Executive Chef Jeff Kreisel’s French technique. The new Mediterranean concept offers guests the opportunity to experience the restaurants departure from international cuisine.
Chef Kreisel—who previously held positions at Porter House New York, Maloney & Porcelli and Mercadito—fuses classic dishes with his own inventions to create a mouth-watering Mediterranean menu. Diners can choose from the Pan Roasted Red Snapper served in a saffron-perfumed Bouillabaisse broth or the house-made Merguez Sausage served with a sunny side up egg, baby spinach, tzatziki and harissa oil, among many other items.
Guests can also choose the prix-fixe menu, featuring Hotel Chantelle specialties like Wild Mushroom Risotto served with truffles and toasted pignoli nuts and decadent desserts, such as the banana bread with vanilla ice cream and Valrhona chocolate coffee sauce.
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