THIS RESTAURANT IS CLOSED Upstairs

THIS RESTAURANT IS CLOSED Upstairs Restaurant Review:

David Bouley has created an eclectic menu with a decidedly Asian interpretation. The sautéed chicken liver on toast points with black currant-golden raisin Cognac sauce makes a fine starter, and the warm goat cheese salad with vine-ripened tomatoes, mesclun, and balsamic dressing entices as well. Patrons may opt to dine at the sushi bar, where a chef creates an extensive range of delicacies, priced per serving. Main courses reflect the fusion quality of the menu: rib-eye steak; Chatham Bay codfish, seasonal mushrooms, fresh sweet pea purée and potato purée; and monkfish in a tomato-tarragon broth with roasted onions. The pastry tray changes daily since the bakery downstairs provides the nightly selection. Though the restaurant offers a few moderately priced wines by the glass, guests have the option of ordering bottles from the Bouley wine list. Fancy a $200 bottle of Chassagne-Montrachet with your Bouley burger? The staff will be only too happy to accommodate.