Located in midtown Manhattan along 60 East 55th street between Park and Madison Avenues, The Core Club is an exclusive premier lifestyle organization whose elite group of private members are people who have significantly altered business, culture and society.
Core Club puts its members at the core of the curated life. Among its amenities are one-of -a-kind cultural programing, state-of-the-art fitness center,
library, luxurious personal care and services, world-class dining in a restaurant headed by a Maître Cuisinier de France/Executive Chef Bernard Liberatore.
Here, Chef Bernard creates his elegant yet soulful and imaginative culinary creations.
At The Core Club kitchen, food expression and discovery is a constant. Menu changes 8 to 9 times a year so James Beard award-winning chefs join Chef Bernard to develop a menu that changes 8 to 9 times a year.
Membership is an Initiation Fee of $50,000 and annual dues of $15,000.
A rousing art collection at the lobby and hallway and welcomed us. The club’s General Manager, Kevin Smith, with his very genteel British demeanor warmly greeted us in the stylishly decorated dining area. Marlon is quite known to the well-trained restaurant staff that attended to us, an interesting international mix—British, Nepalese, and British-Indian.
As soon as Kevin has seated us, Restaurant Manager Mike Islam took over and Champagne Pierre Gimonnet & Fils Brut was poured into flutes, a very fruity, crisp bubbly chardonnay blend. Before Marlon and I could check the menu, a
parade of artfully crafted openers and appetizers were served on our table, compliments of the Executive Chef.
Ricotta Cheesecake, Lemon-Blueberry Sorbet, Orange Gel, Blueberry, Meringue, Tuile
The Burrata with Basil Foam, Sashimi, Truffles & Cheese Pizza and Salmon Tartare were all palate amusers. Burrata is fresh Italian cheese made from mozzarella and cream.
I took pleasure in every bite! For our entrées, Mike recommended the Sea Scallop for me while health buff Marlon chose the Salmon cooked medium rare with vegetable promenade and squash blossom.
The plump Sea Scallop on cardamom carrot puree with daintily rolled thin slices of zucchini, braised fennel, artichoke and lemon verbena emulsion was a plateful of art.
Lobster Risotto was served with our entrées.
The desserts were all eye-popping: Caramelized Poached Apricot with rosemary-almond crumble,
yogurt cream, panna cotta ice cream; Milk Chocolate Mousse with banana sorbet and Ricotta Cheesecake with lemon-raspberry sorbet, blueberry meringue, tuile.
Petit Four sealed our exquisite dinner.
Salmon Tartare Topped with Rice Wafer
I rarely get to meet chefs when I dine due to their demand in the kitchen. So I was absolutely thrilled when GM Kevin invited me to the kitchen to meet Chef Bernard Liberatore.
It was indeed a pleasure to meet a distinguished Maître Cuisinier de France (Master Chef of France). With the sought-after title, Chef Bernard perpetuates the tradition of great French cuisine. Warm and friendly, Chef Bernard took the time to exchange pleasantries and gamely posed for pictures.