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Partly Cloudy with Haze Dine with a twist of panache
Rein at The Garden City Hotel
As the signature restaurant of the luxurious Garden City Hotel, Rein welcomes its guests with a chic yet casual ambience. Seating options extend from the stately main restaurant to private party rooms or seasonal patio dining. But what makes everything even more special is the direction and incredible talents of award-winning Belgian Master Chef Steve De Bruyn. His guidance has earned Rein excellent Zagat scores, and a GAYOT.com ranking for the Garden City Hotel as a top 10 USA brunch hotel.
De Bruyn started out as a graduate from Ter Duinen culinary school in Koksyde, Belgium. He was honored Best Junior Chef of Belgium and later was inducted into his country’s society of master chefs, Les Maîtres-Cuisiniers de Belgique. He is a member of the Academie Culinaire De France and a recipient of the Maison de Qualité diploma from Le Club Gastronimique Prosper Montagné, a society of French food professionals. De Bruyn has cooked for NYC’s James Beard House and earned an International Five Star Diamond Award from the American Academy of Hospitality Sciences. Prior to joining The Garden City Hotel, he was executive chef in two of Belgium’s finest restaurants, was executive sous chef for Club Med properties worldwide, chef de cuisine at Restaurant Jean-Claude Ferrero in Paris, and pastry chef and chef de partie at Restaurant Claude Dupont in Brussels.
It was no surprise that each dish we tasted was superb. Presentations were magnificent; sauces could rival the finest. Chef De Bruyn twists classic dishes into works of art. Know that whatever you order will far surpass the imagination in every respect.
Service was attentive and gracious, European style. Breads are served individually, offering numerous options. Plump charred sea scallops were scrumptious, marinated in Wollfer’s verjus, with celery root coulis, citrus duck jus and snow peas. Grilled octopus offered a pleasing burst of flavor, with roast garlic-parsley pesto, swirls of chickpea aioli, fingerling potato salad and toast topped with tapenade.
