Chef Laurent Tourondel may no longer be involved with his namesake steak house, but this classy space, decked out in beige with resin-top black tables, still draws crowds. As soon as you're settled, puffy Gruyère popovers arrive still steaming. The no-muss, no-fuss menu is nonetheless large, and so are the portions of supple crab cakes with celery-infused mayonnaise and luscious ruby tuna tartare with avocado, ramped up with soy-lime dressing. A veal chop crusted with
rosemary and Parmesan lends new depth to the meat. Sides and desserts, like a killer peanut butter–chocolate mousse with banana ice cream, are all superior.
Dec 18, 2006
This is a great steak place, however, due to the quality and the location, expect to pay a premium price. My wife and I had drinks, dinner, desert and cordials. With tip it came to a little over $300. I walked out with a smile on my face and would happily go back.