Le Coucou Awards

Le Coucou Restaurant Review:

About the restaurant and décor: It's a relaxed but lavish affair at Chicago-native Daniel Rose's first restaurant in the United States, produced with restaurateur Stephen Starr. After nearly two decades of high-profile cooking in Paris, most notably at the esteemed Spring, chef Rose has created a NYC dining experience redolent of the great French restaurants of times past, but with his very current twist. The room is beautiful, soft-toned brick adorned with crystal chandeliers and candles as you might find at any fine dining establishment, but it’s not stuffy. Nor is the service or the food.

About the food: While the dishes may sound like ones you’ve perused before on a French menu, each has the mark of Rose, prepared with skill and a combination of ingredients that spin a classic on its head. Among the hors d’oeuvres that precede the gourmandises and the mains are braised leeks with hazelnuts and poached skate paired with capers and sweet pepper vinaigrette. While the selections will change seasonally, some of the items we hope will remain include the sweetbreads, served in a copper pot in a rich sauce of crème de tomate and tarragon. Rose’s take on the Alsatian classic choucroute features daikon radish standing in for the pickled cabbage, accompanied by duckling and foie gras. Desserts like chiboust aux figues or chocolate mousse are also prepared with a Rose touch, like the shaved chocolate pieces placed over the bowl of rich chocolate mousse.

About the drinks: The European and U.S.-focused wine list is extensive. Cocktails and a few carefully chosen beers are also available.