A Michelin Bib Gourmand–winning spot is rolling out goose-fueled surprises for St. Martin’s Week, running November 10–15, and it’s not holding back. Expect a tight menu that celebrates tradition without getting stodgy, pairing beloved comfort dishes with polished technique and a few curveballs.
Tradition, but Make It Fresh
Classics take center stage: rich sólet (cholent), a slow-cooked staple that lands somewhere between baked beans and a rustic casserole, and ludaskása, that velvety, goose-laced barley risotto of Hungarian nostalgia. And yes, the star of the season—goose liver—gets the reverence it deserves, prepared with finesse and just the right amount of indulgence.
Chef’s Midday Wild Card
At lunch, the chef’s daily special keeps things lively, switching up textures and techniques for a fresh spin every time. It’s the sort of plate that invites a return visit, just to see what’s next.
Wine to Match the Mood
At N28, goose meets glass: the sommelier lines up carefully chosen bottles to lock in those festive flavors and elevate every bite.
