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.
Apr 17, 2001
used to go for special occasions but this restaurant has now gone down hill....