* Click here for rating key
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 Rebecca's 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 an inventive take on foie gras dumplings in a black truffle broth. Crispy sweetbreads paired with a salad of haricots verts, however, is as traditional as it gets. Scrambled eggs in the shell with sevruga caviar represents a melding of international cuisines with a bit of indulgence. Grilled filet of East Coast halibut complemented by a jumbo lump crab meat hash and lobster sauce, and braised beef short ribs with homemade fettuccine, wild mushrooms and tomatoes demonstrate complementary flavors. 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.