This fall Auden — meaning “old friend” — unveiled its completely redesigned architectural layout inside the Ritz at Central Park along with Executive Chef Mark Arnao’s refined adaptation of traditional bistro cuisine.
I was recently invited to join Wine Director Marika Vida to sample that fare. We began with the not-to-be missed mu shu duck flat bread ($24) with cilantro and fresh greens, cucumber, carrots, green onion and duck confit on a thin crust, spread first with a classic Asian BBQ sauce flavor. Also good are the baby beef meatballs stuffed with sharp provolone cheese served with pesto crostini ($24).
Do not miss the foie gras slider ($25) with a wild mushroom, bacon and leek compote, caramelized soy sauce and a bit of herbed baby greens. A mouthful of heaven, especially with Tokay as a 
magical match (instead of the usual Sauterne).
Next we sampled the sauteed skate ($34) served over a carrot and ginger puree, with a radish and cipollini ragu topped with micro greens and fennel pollen. That was followed by roasted Colorado lamb rack ($43) with curry and pea risotto, an heirloom carrot salad and some green veggie (spinach, green onion, parsley and zucchini) puree, served with a glass of Gary Farrell Chardonnay, 2010, Russian River Valley ($25).
Although we were completely stuffed, we just had to sample Ritz Carlton’s Pastry Chef Anthony D’Adamo and his assistant Stephanie Grajales’s creations. We weren’t disappointed. The cheesecake with a ginger snap crust was a traditional New York one. What not to miss is the ordinary looking steamed citrus cake with polenta with its warm citrus sauce and crème fraiche, as its a mind-altering perfect amalgam of flavors.
I highly suggest a meal at Auden!
– bonnie
Auden Bistro & Bar
Midtown West
50 Central Park South
New York, NY 10019
(212) 308-9100
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