Cafe d’Alsace

In 1995 he began to move around in New York City as executive chef at Chelsea Bistro & Bar (1995-1999); then over to work under Great Chef Daniel Boulud at Restaurant Daniel as sous chef (1999-2000); and again as executive chef at Park Bistro (2000-2001); then Montparnasse (2001-2004), and finally as executive chef of Café D’Alsace from 2006 until today. Chef Roussel’s passion for food translates right to his plates with our guests favorites being the Alsatian classics such as rib-sticking Alsatian specialties such as a tarte flambé; crocks of potée Alsacienne swirling with white beans, cabbage, and nuggets of bacon; and big, heavy-artillery items like the famous Alsatian casserole called baeckeoffe. The breath of our hospitality spills into our beverage program where the depth of our pairing knowledge doesn’t just stop with our celebrated wine list. With over 130 beers in house, our beer sommelier, Justin Fair, has created and curated a list that balances both the rare and imported as well as the artisanal and small-batch from local brewers. At Cafe d’Alsace we pride ourselves on great service, a unique atmosphere, and a food and beverage program that has created a following that has allowed us to become a staple for foodies and locals alike for over a decade. We look forward to welcoming you to the family soon!