The Water Club is celebrating its 30th year in business, and chef Aaron Bashy hasn't been hesitant to roll out the old-school favorites. Just take a look at his lobster thermidor - a half a crustacean stuffed with a creamy sauce, mushrooms and leeks (but he is quick to point out that his version does not use gruyere cheese as the classic recipe calls for). It's hard to imagine a new restaurant showcasing a dish that's so rich - but it's also easy to see why this luscious dish is a classic. It's packed with flavor and any attempt to dial down the calories would have had sorry effects in the flavor department.
Chef Bashy is content to pay homage to culinary history without doing much to reinvent it. "There's no lobster foam, no molecular stuff," he said while discussing the dish. "I don't really want to reinvent the wheel, I just want to perfect it." If you want to see how perfect that wheel is, The Water Club is located at 500 East 30th Street.
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