Chef Victor Barry, a disciple of former owner and superstar chef David Lee, ensures that even the hardest to please will be thrilled by the tasting menus here. The selection might include foie-gras-stuffed quail with lime creme fraiche or egg yolk raviolo with spinach and ricotta puree and black truffles. The kitchen is peerless, and the front of the house functions like a fine Swiss watch. A huge iron chandelier serves as the focal point in one of the city's most beautifully
balanced dining rooms. Luxe touches include a champagne trolley and purse stools for the ladies. The chef's daily four course prix fixe menu is a steal for $65.
Oct 24, 2008
Food is good and can even be excellent, service varies but beware the cost of the meal will sour any palate! Dine at your own risk.