Like that other venerable French restaurant, Chanterelle, Dumonet is caught in a twilight world where old-school classics like tournedos Rossini and crème caramel compete with more contemporary plates such as roasted langoustines atop Parmesan-flavored gnocchi.
Openings: Lunch Mon.-Sat., Dinner nightly
Features
- Dress code: Dressy
- Romantic setting
THIS RESTAURANT IS CLOSED Dumonet Restaurant Review:
Jean-Louis Dumonet came on board at The Carlyle in 2002, mandated with injecting the stuffy restaurant with some life. He did indeed revive the menu, but the hotel had bigger plans. In 2003, the room was renamed after its chef and revamped in shades of brown. Meanwhile, the waitstaff got slick new Andy Spade uniforms and Dumonet once again reworked the menu. Like that other venerable French restaurant, Chanterelle, Dumonet is caught in a twilight world where old-school classics like tournedos Rossini and crème caramel compete with more contemporary plates such as roasted langoustines atop Parmesan-flavored gnocchi. For $8 a pop, you can choose from an array of side dishes in a Craft-y manner.
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