THIS RESTAURANT IS CLOSED Secession

THIS RESTAURANT IS CLOSED Secession Restaurant Review:

THIS ESTABLISHMENT IS CLOSED David Bouley may have shocked New York foodies when he shut down Danube, which is why the restaurant space’s incarnation, Secession, generated a great deal of interest. Bouley switched rivers, taking his cuisine from the Danube to the Seine, leaving the Klimt-esque décor but Frenchifying the menu, leaving a nod to Danube (overly greasy schnitzel) and a few Italian dishes. Unfortunately, a lot gets lost in translation. Gnocchi was overcooked. The veal chop, served with shiitake mushrooms and cooked in a Barolo sauce, was tougher than it should have been. But there were a few standouts, too: garlic coconut soup was refreshing and inventively new. Fried calamari held freshness and taste. And the scallops managed to preserve the buttery taste. The wine list consists mostly of French, Austrian and Italian varieties.