THIS RESTAURANT IS CLOSED B.E.D.

THIS RESTAURANT IS CLOSED B.E.D. Restaurant Review:

Touted as the place for dining in bed, B.E.D., thankfully, also has table seating. But many diners gleefully pull off their shoes, stashing them below, and jump on board for dinner in bed. Literally. Of the three services, dinner, of course, is the most interesting. Foie gras with brioche and a fig gastrique presents a generous portion of firm, sweet foie gras. Calamari tubes come stuffed with crisp spring veggies and a dab of chili sauce. Salads are crisp material anointed with just the right amount of dressing. Chef Nico Romo, a native of Lyon, France, has a playful attitude towards food, and collects thoughts at random from diverse cuisines. Southern influences play on the plates, with cornbread and mac ‘n’ cheese adorning the pork chop. The duck breast, perfectly cooked, comes with a pistachio risotto cake that works just marginally, from both a taste and texture point of view. There goes that fig gastrique again, but then duck and figs are a time-honored combination. Look at the tiramisu for dessert; it emerges in the shape of a bed with a spun-sugar headboard and footboard. Too cute, but also light and lovely to eat. Drinks have totally outrageous names that allude to private behaviors, as one might expect. The wine list offers good choices, with some by the glass (most are boring) and a better line-up of half bottle selections. Brief, slightly useful descriptions accompany each, and vintages are indicated.