Chef Colt Taylor with his team at the James Beard House
Thailand > Souffléd Rice with Tamarind, Peanuts, Cilantro, Lime, and Chiles
Spain > Seafood Dumplings with Mussels, Sepia, Clams, Tomatoes, and Saffron
Japan > Tuna Maki with Nori, Wasabi Root, Soy, Cucumbers, Borage, and Tuna Marrow
Israel > Smoked Mackerel with Chicken Skin and Bliss Trout Roe on Rye Bread
France > Wagyu Beef Carpaccio with Traditional Flavors and Smoked-and-Shaved Beef Tongue
Denmark > Matsutake Mushrooms with Pine Nuts, Pine Resin, and Cod
Behind the scenes in the Beard House kitchen
Indonesia > Aged Guinea Hen Duo with Banana, Lime, and Chiles
Italy > Glazed Scallops with Prosciutto, Thyme, Hazelnuts, and Dried Apricots
England > Beef Wellington with Foie Gras Custard and Piedmont Truffles
Australia > Winter Citrus Pavlova with Blood Orange, Lime, and Meyer Lemon
Mexico > Aztec Chocolate Tasting
Dinner

New York City’s Melting Pot

Colt Taylor

One if by Land, Two if by Sea, NYC

Tucked away in a quaint 18th-century carriage house on a winding street of New York City's West Village neighborhood lies the romantic mainstay One if by Land, Two if by Sea. Join us at the Beard House when history will mingle with modernity, as the restaurant's wünderkind chef Colt Taylor crafts a spectacular menu featuring global flavors.

Event photos taken by David Braunstein.

MENU

  • Hors d’Oeuvre

    • Thailand > Souffléd Rice with Tamarind, Peanuts, Cilantro, Lime, and Chiles 
    • Spain > Seafood Dumplings with Mussels, Sepia, Clams, Tomatoes, and Saffron  
    • Japan > Tuna Maki with Nori, Wasabi Root, Soy, Cucumbers, Borage, and Tuna Marrow
    • Israel > Smoked Mackerel with Chicken Skin and Bliss Trout Roe on Rye Bread
    • France > Wagyu Beef Carpaccio with Traditional Flavors and Smoked-and-Shaved Beef Tongue
    • Latente Espumante Brut NV
    • Blakeslee Vineyard Estate Riesling 2009
    • Rock Point Pinot Noir 2011
  • Dinner

    • Denmark > Matsutake Mushrooms with Pine Nuts, Pine Resin, and Cod 
    • Eradus Sauvignon Blanc 2012
    • Indonesia > Aged Guinea Hen Duo with Banana, Lime, and Chiles
    • Del Rio Vineyards Pinot Noir 2011
    • Italy > Glazed Scallops with Prosciutto, Thyme, Hazelnuts, and Dried Apricots
    • Lava Cap Chardonnay 2010
    • England > Beef Wellington with Foie Gras Custard and Piedmont Truffles
    • Fiddletown Cellars Petite Sirah 2011
    • Australia > Winter Citrus Pavlova with Blood Orange, Lime, and Meyer Lemon 
    • Weingut Pleil Grüner Veltliner 2012
    • Mexico > Aztec Chocolate Tasting
    • Del Rio Vineyards Syrah Port 2006
    • Wines generously provided by Rad Grapes.​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 01.16.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2015

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Eating the African Diaspora Mon, 01.12.2015
 
 
Downtown Italian Wed, 01.14.2015
 
Pioneers and Legends Thu, 01.15.2015
 
Life in the Big Easy Fri, 01.16.2015
 
 
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NYC Tue, 01.20.2015
 
Enlightened Eaters Wed, 01.21.2015
 
 
The New Classic Thu, 01.22.2015
 
Maui, HI Fri, 01.23.2015
 
The Craft of Charcuterie Fri, 01.23.2015
 
Maui, HI Fri, 01.23.2015
 
Taste of the New South Sat, 01.24.2015
 
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The Butcher and the Chef Mon, 01.26.2015
 
New York Meets Copenhagen Tue, 01.27.2015
 
Beard on Books Wed, 01.28.2015
 
D.C. Women Chefs Rock Wed, 01.28.2015
 
Philly Star Thu, 01.29.2015
 
Smoke and Mirrors Fri, 01.30.2015
 
Jacksonville, FL Sat, 01.31.2015
 
JBF Kitchen Cam