OPTION 3 (revised):⁠ Sunday brunch starts at 10am and doesn't stop until 5pm. Seven hours where people come in for mimosas and eggs, settle into their table, enjoy their meal.⁠ ⠀⁠ It's a different rhythm than dinner service but just as fast-paced. Th
Magret de Canard | verjus glazed duck breast, lentils, carrots, pickled pearl onion, plum, duck jus⁠ ⠀⁠ This is a Gascony classic. Duck breast cooked medium rare, sliced and served with a verjus glaze.⁠ ⠀⁠ Lentils, carrots, pickled pearl onion, plum,
Coquilles St Jacques | Hokkaido scallop, béchamel, mushroom, chili crumb⁠ ⁠ Sweet Hokkaido scallop, béchamel, mushroom, chili crumb. The scallop stays tender, the sauce is rich without being heavy, and the chili crumb adds crunch and a
Mid-shift energy ✌️⁠ ⠀⁠ We're heading into our weekend brunch service, and part of the kitchen's already prepping for dinner at 5pm. ⁠ ⁠ Two services, same crew, all in good spirits.⁠ ⠀⁠ #AuComptoir #Kits #West4th
Risotto | sunchoke, Sauvagine cheese, Mascarpone, sunflower seed gremolata⁠ ⠀⁠ Sunchoke brings sweet, nutty earthiness. Sauvagine is a raw milk cheese from Quebec with a washed rind and creamy funk. Mascarpone smooths everything out. The sunflower se
Crème Brûlée⁠ ⠀⁠ France, England, and Spain all claim they invented this. The French had a recipe at the court of Louis XIV in 1691. England called it "burnt cream" back in the 1400s. Spain's been making crema catalana s
Gravlax de Saumon | cured salmon, beet crème fraîche, fine herbs, sourdough⁠ ⠀⁠ Gravlax literally means "buried salmon." Scandinavian fishermen in the 1300s would dig holes near the beach, bury salted fish in the sand, and let
The view from expo during a packed lunch service. Orders coming in, plates going out, everyone locked in.⁠ ⠀⁠ #AuComptoir #Kits #West4th #BehindTheLine
Assiette Au Comptoir | scrambled eggs, house-made sausage, bacon, country bread, duck fat and thyme potato rösti⁠ ⠀⁠ Our classic breakfast plate. The one people come back for because it covers everything you want in the morning.⁠ ⠀⁠ Scrambled eg
Saturday morning means weekend brunch.⁠ ⠀⁠ Romain bringing out brunch while the kitchen shifts gears for the upcoming rush. Weekend brunch runs until 5 pm, then onto dinner service.⁠ ⠀⁠ Walk-ins always welcome.⁠ ⠀⁠ #AuComptoir #WeekendBrunch #BrunchS
The fries everyone asks about.⁠ ⠀⁠ Cut from whole potatoes in-house every day, double-fried for that perfect crisp and crunch. The exterior stays golden and crunchy, the inside stays fluffy, and there's a pleasant, lightly nutty flavour that comes th
Kyler, in his element.⁠ ⠀⁠ Our sous chef keeps the line moving when service picks up. The kitchen runs on rhythm, and when everyone's locked in, you can feel it. Good technique makes the difference.⁠ ⠀⁠ #AuComptoir #KitchenLife #SousChef #Kits #West4
Suprêmes de Poulet | roasted chicken breast, broccolini, chanterelle, cippolini, chicken jus⁠ ⠀⁠ In French cooking, suprême refers to a boneless, skin-on breast. The name comes from the cut, not a claim about which part is best. Keeping t
Mid afternoon on a weekday.⁠ ⁠ The lunch crowd clears out, the coffee's still flowing, and there's room to spread out with your laptop. We're here all afternoon.⁠ ⁠ #AuComptoir #Afternoon #Kits #West4th
Manchons de Canard | half dozen crispy confit duck wings, black garlic purée⁠ ⁠ Duck wings at brunch. Confit first so the meat stays tender and picks up all that duck fat flavour, then crisped to order. The skin gets properly crispy, the meat
There's something about this time of year. The energy shifts, the restaurant fills with a different kind of warmth, and the rhythm feels right. ⁠ ⁠ You can tell by his smile, Julien's ready for the lead up to the holiday season!⁠ ⁠ #AuComptoir #Holid