Cuisine
Open
Lunch Tues.-Fri., Dinner Tues.-Sat.Features
- Parking lot
- Dress code: Jackets suggested
- Kid-friendly
- Private room(s)
- Reservations suggested
* Click here for rating key
: With the kitchen under the direction of chef Didier Jouvenet, who spent years at fine New York City restaurants such as La Grenouille and also The Carlyle hotel, expect all the French classics like foie gras and escargots, plus other more unique preparations. The $59 prix-fixe includes an appetizer, entrée and dessert. And desserts are beyond tempting with offerings such as gâteau au fromage (cheesecake with blood orange sabayon) and crêpes Suzette. Wines are carefully selected to match the cuisine. |
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More than just a review of the wine itself
Selected weekly by GAYOT's Wine & Spirits Editor
Stay in a romantic mood with this Rosé Champagne.
Read GAYOT's review.
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