It is a new year and I recently ate at a fabulous new restaurant.

Shockingly, it is located on the Upper West Side.

I have not been impressed of late with the stupid expensive NYC restaurant debuts.

How many overpriced Korean, Indian and Mediterranean restaurants can you open in one city?

Essential by Christophe has it all going on…a relaxed environment with refined, delicious food, great service and relatively reasonable prices for fine dining.

We met friends there last week and I opted for the bar since you can order from the small yet moderately price bar menu as well as the more extensive a la carte menu.

The wines were lovely as was the bartender. With his assistance I chose Miraja Grignolino 2021, a bright Italian red wine dominated by a bing cherry essence ($18).

The Amuse Bouche was a creamy delight prepared with sweet potato, mushroom and a touch of Madeira.

We kicked things off with the puréed Heirloom Cauliflower adorned with Maine uni, tonka (vanilla infused bean) and grapefruit…an amazing dish ($21).

We then shared Hiramasa which is tender, flavorful slices of amber jack with avocado and black radish sprinkled with fresh Yuzu ($18).

Our friend opted for the Deviled Eggs which were offered on the bar menu prepared with herbs and onion confit. Jason is a southern gentleman so deviled eggs are a regional favorite and he sang their praises ($9).

We shared an amazing Penne Millerighe from the bar menu comprised of delicate penne pasta, chunks of sweet, tender lobster meat in an incredible tarragon sauce ($29).

Ken ordered off the a la carte menu. He noted that the Venison was absolutely delectable prepared with black truffle, stuffed candele (southern Italy pasta) and a périgourdine sauce ($46).

A delicious l Wild Black Bass was also enjoyed. It was flash marinated with shiso kogi ($38).

The desserts were gorgeous and incredibly tempting.

The flavorful, light and airy Soufflé Chaud accented with orange rum and served with green cardamom ice cream ($15).

The Warm Manjari Chocolate Tart was rich and decadent accompanied by Madagascar vanilla ice cream ($15).

The gifted cookie basket was exception, especially the hazelnut cookie.

The interior is understated and calming, decorated with light wood and overall beige hues.

French Chef Christophe Bellanca rose to prominence in New York as Executive Chef at Le Cirque and L’Atelier de Joël Robuchon. In  2004,  he  was  named  Best New  Chef for  his  work  at  L’Orangerie in  Los  Angeles.

Essential by Christophe is not only a welcome addition to the upper west side, but is assuredly destination dining, as well.

Essential by Christophe 103 West 77th Street New York City. Open Tuesday through Saturday 5-9:30pm.  Reservations on Resy.