OK, so the guy who created this restaurant went all out to get the French bistro look, from the slightly rusty edge of the large mirrors on the walls to the scruffy chairs and tables. But there is always an energy and buzz to this place and a noise level that makes your ears ring.
I come here for the food. Either call weeks ahead to get the coveted 7pm reservation (be prepared to wait on the phone and listen to the recordings) or come early and grab a seat on the long communal table in the main dining hall, or sit at the front of the restaurant on small round tables. The food is the same and you can also catch some of the bar action.
Sit down and order a carafe of red wine. Order a pate or french onion soup. One time, I had the special, which was an steamed artichoke with melted butter, so simple yet full of flavours. As an entree, I've tried the steak frites, skate, and lamb chops, all made with perfection. Desserts are always good, with chocolate mousse, creme brulee, apple tartin. The tarte au citron (lemon tarte) is especially good and highly recommended. Lounge with a cafe or have a pastis to digest.
Credit cards are accepted.
Results 1-5of 5 Reviews
New York, New York
December 4, 2003
From journal Wishful Thinking in New York : An insider's guide
June 28, 2001
From journal Eating Well in New York City
New York , New York
April 17, 2001
From journal my favorite nyc restaurants and bars
Charlotte, North Carolina
September 21, 2000
As for the dining, you will typically be seated at a long 'communal' table so don't be surprised if you sit next to a stranger. The food itself is exceptional. The mussel appetizer was the most amazing mussel creation I have ever had (high praise given I don't like mussels). The steak and frites was also exceptional and what I would recommend even though you can choose from more exciting options. My friends all liked their dishes and we had a great time.
From journal My Favorite 'High-End' Restaurants
June 27, 2000
From journal NYC Restaurants from a local's point of view