THIS RESTAURANT IS CLOSED Restaurant Le Reve Awards

THIS RESTAURANT IS CLOSED Restaurant Le Reve Restaurant Review:

RESTAURANT LE RÊVE HAS CLOSED If you're lucky enough to score one of ten or so tables, then settle in for a lovely evening at this very small, very French, very understated dining room; you're in chef-owner Andrew Weissman's hands, quite possibly, for the next three or four hours. What will happen during those 200 minutes (give or take) depends on how you choose your adventure. Select the three-, four- or five-course menu. Or, look to the more elaborate eight-course tasting that offers no hint about what’s to come other than stating 'tortellini,' 'onion tart,' 'foie gras,' 'prawn salad,' 'line caught fish,' 'beef,' 'cheese' and 'dessert.' But isn't that what the Le Rêve is all about? Just sit back, give up control and let the dream play out. While you ruminate, fresh baked rolls, some Parker House, others peppercorn arrive. Though menus do change seasonally (and even daily), one mainstay is Weissman's luscious goat cheese-filled onion tart. Products like peaches are sourced from Cooper Farms in East Texas to Georges Bank in the northeast for fish or northern Wisconsin for prime Nueske meats. Prawns take on a crispy texture, fried and tossed with a mango salad of toasted cashews and lime vinaigrette; clams, great northern white beans, organic brown beech (honshimeji) and chanterelle mushrooms buttress Nova Scotia weakfish. Well considered are the artisanal cheeses and desserts that keep it simple: there's a chocolate and hazelnut tart with chocolate mousse and caramel ice cream or a pavé, layered in Rocky Road. Should you wish not to wake up from this dream, order either The Chef's selection or the Platinum selection ($170 and $210 respectively).