Award-winning chef Eric Korsh has produced fine cuisine at several restaurants in California and New York City. From 2012 to 2014, Eric Korsh owned and operated Calliope, a French bistro-style restaurant in Manhattan’s East Village. He and his wife Ginerva Iverson created a menu that earned high praise from a New York Times food critic, served in a casual setting reflective of the Parisian small-scale eateries.
Singled out for special attention were the rabbit dishes, which were prepared in an impressive variety of ways. For instance, the kidneys on toast, a traditional method than can have a bitter taste, was enlivened by a cognac-chicken sauce. Also notable were the rabbit saddle, garnished with bacon and leek, and the braised legs, made popular by Italian chefs but here retaining a distinct French flavor.
In addition to boiled eggs, tete de porc, and New York strip steak, Calliope offered a good selection of desserts, such as angel-food cake with apricot-pit ice cream and vanilla custard with a chilled red plum puree.
Eric Korsh 