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Rebeccas Restaurant Review: At Rebeccas, run by husband-and-wife owner-chefs Reza Khorshidi (formerly the executive chef at NYC's La Goulue) and Rebecca Kirhoffer (at one time a chef at the '21' Club), fun with food is the theme. The result is a blending of contemporary American, classical French and Asian standards. Begin with soup starters that reflect seasonal ingredients like the inventive "two soups in one bowl" with butternut and acorn squashes and roasted chestnuts, or perhaps the lobster asparagus version. Dishes like the roasted wild Scottish red foot partridge with morel mushroom and fava bean risotto demonstrate the innovative flavors, specialty ingredients and combinations that distinguish Rebeccas from its counterparts. For dessert, we recommend the plum tarte Tatin with toasted almond ice cream. The wine list is a winner, too.