L'Atelier

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L'Atelier Review

Chef Radek Cerny, a native of Prague and master of nouvelle cuisine, creates delicious French meals with artistic flourish (and a slight Spanish influence). Seafood is his forte, and the tuna tartare salad with oranges is a wonderful starter before an entrée of lobster ravioli with beurre blanc or Maine lobster meunière. Be sure to save a crust of bread to use with the savory sauces before ending with a chocolate raspberry miroir, a glazed cake made with chocolate mousse and almond meringue. The extraordinary wine list covers a broad range of prices and vintages.