Bullfrog & Baum Now Representing Millesime

Bullfrog & Baum is pleased to announce the representation of the recently opened Millesime, a casual seafood brasserie from acclaimed Chef Laurent Manrique and his partners in Collective Hospitality: Christopher Condy, Meredith Gelacak and Peter Chase. The restaurant is located within the renowned Carlton Hotel (92nd Madison Avenue) in New York City's burgeoning NoMad neighborhood.

"We are excited to embark upon our new relationship with Collective Hospitality, and to be a part of Chef Manrique's return to New York," says Jennifer Baum, President of Bullfrog & Baum. "Relaxed, delectable and well-priced, Millesime is a restaurant we trust will become a stalwart here in the city, and we look forward to helping it blossom."

Named for the French word for vintage, Millesime (pronounced "Mill-es-seem") certainly lives up to its moniker with a dining room adorned with Tin Pan Alley-era flourishes-including a domed Tiffany glass ceiling-and a seasonal menu inspired by classic fare found throughout France. Each dish showcases Manrique's distinctive talents and incorporates influences from his time spent on the West Coast, his native Gascony and travels abroad. Signatures items include Caesar Grillee, grilled romaine lettuce with smoked black cod, parmesan and lime; Calamars Carbonara, squid "noodles," smoked bacon and parmesan; Tuna Tartare with B�rber� spices, dates and mint; Lobster "Pot-au-Feu" with scallop sausage and sauce Choron and Roasted Chicken with garlic and thyme jus. Accompanying the menu is a carefully curated raw bar featuring a choice selection of fresh shellfish and seafood.

In addition to the convivial 150-seat dining room, Millesime features the balconied Bar Millie, which overlooks Salon Millesime, a downstairs lounge that conjures a bygone era with live entertainment, cocktails and small bites.

Following a decade-long stint in New York City where he rose to prominence for his work at the Waldorf-Astoria's Peacock Alley, Manrique moved to San Francisco in 1999 to helm the kitchen at the Campton Place Hotel. Embarking on a new challenge, Manrique moved to Aqua, where, during his six-year tenure, he earned two stars from the esteemed Michelin Guide. Having garnered many accolades for upscale, fine-dining establishments, Manrique has now focused his energy on developing casual, accessible restaurants, including popular San Francisco's bistros Cafe de la Presse, Blanc et Rouge and Rouge et Blanc, and now Millesime in New York City.

Whether they're stopping in for a quick bite at the marbled raw bar, taking in a show-stopping performance while imbibing handcrafted cocktails in the salon or enjoying a relaxing meal with family and friends, Millesime transports guests from the bustle of the Big Apple to the laid-back, though lively, environs of Paris.

Millesime serves breakfast, lunch, dinner and weekend brunch. It is open daily from 11:30 a.m. to 2 p.m. for lunch (12:00 p.m. to 2 p.m. on Saturday and Sunday), 5:30 p.m. to 11 p.m. for dinner (until 10:00 pm on Sunday and Monday). For reservations call 212-889-7100 or visit http://millesimerestaurant.com.