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Off the Menu

Florence Fabricant writes in the Dining & Wine section of The New York Times, “The Serafina guys, Vittorio Assaf and Fabio Granato, keep expanding their culinary portfolio, first with Geisha, then with Brasserie Cognac and now with this brick-walled Mexican spot.” Read Full Article For press inquiries, please contact Caroline Alexa McBride.


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Brasserie Cognac Gets a Jump Start on Ducasse’s Bistro

Editors write in the Grub Street section of New York Magazine, “In addition to sommelier Alessandra Rotondi’s mostly French wine selections, there will be 102 cognacs by the glass, some of them available in pairings and also used in dishes such as the table-side filet mignon and lobster flambés.” Read Full Article For press inquiries, please contact Caroline Alexa McBride.