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Rebeccas Restaurant Review: 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) run Rebeccas with a sense of fun. The result is a blending of contemporary American, classical French and Asian standards. Begin with starters that reflect seasonal ingredients, like a delicate asparagus lobster soup and a Belgian endive salad with toasted walnuts and Roquefort drizzled with a walnut vinaigrette. Crispy sweetbreads paired with a salad of haricots verts, however, is as traditional as it gets. Nantucket Bay scallops with saffron couscous and a ragoût of Provençal vegetables has a touch of sweetness. Roasted wild Scottish red-legged partridge pairs with a fava bean and wild morel mushroom risotto. For dessert, we recommend the plum tarte Tatin with toasted almond ice cream. The wine list is a winner, too, with plenty of reasonably priced selections.