The Westgate Room

The Westgate Room Review

Normandy-born chef Fabrice Hardel oversees the preparation of three meals a day and writes seasonal menus with high-end fare mixing French and Asian flavors such as grilled salmon with spring onions and shitake mushrooms, but usually offers classics like Dover sole meunière and New York steak with potato foam. The $42 Sunday brunch in the opulent Le Fontainebleau Room—with made-to-order crepes, omelets, and seafood dishes—is one of the best in town.