Cuisine
Open
Lunch & Dinner dailyFeatures
- Dress code: Casual dressy
- Full bar
- Reservations suggested
* Click here for rating key
![]() : Le Penguin exudes a fresh, bright seaside airiness. A white-washed brick façade and the restaurant’s name in bold blue lettering above give way to a quaint interior characterized by a vivid blue and yellow ochre color scheme that helps to create a certain vibrancy to the setting. The place’s logo is a jolly Emperor penguin, and a model of one stands in greeting at the front door. In a sense it denotes the atmosphere, which is one of rusticity with touches of polish. Antoine Blech (Opia in Manhattan) had a considerable space to occupy, one that left a void with the departure of Restaurant Jean-Louis, its former occupant. However, Le Penguin is no Jean-Louis. It encompasses an entirely different culinary concept comprised of creative takes on traditional dishes. Appetizers range from classic bistro standards like escargots and pissaladière to Italian-accented starters such as wild mushroom ravioli and an artichoke salad with arugula and Parmesan. Main courses present a revolving roster of fish, perhaps a crispy red snapper, and traditional specialties, think steak tartare. A carefully chosen French regional wine list pairs well with the fare, and a bottle of white from the Rhône or the Loire Valley would be a fine complement to some of the vegetable and fish selections. Desserts including tarte Tatin and lemon tart provide a fruity and zesty end to the meal. |
![]()
|
GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.
The charm of Provence right on your table.
Read the article and see photos.