| |
Not many restaurants can compete with Jean Georges and his worldwide reputation grows with every taste and forkful. There is a bit of pageantry to the restaurant that is slightly farcical, but one taste of the contemporary French cuisine that focuses on light sauces packed with flavour and diners are quickly won over. If you are lucky enough to get a reservation, try the lobster tartine with pumpkin seed and fenugreek broth; your taste buds will thank you.
|
Just like the [name] suggests, this restaurant is as traditional as French food gets outside of France. The exposed wood ceiling and murals depicting seaside France create an inviting and friendly atmosphere. Chef Jean-Jacques Rachou has served as mentor to dozens of NYC luminaries and holds down a 'godfather’ title of sorts. Grilled Dover sole with mustard sauce and capon with morels are emblematic dishes.
|
Despite its odd location in one of Manhattan’s most culturally deficient neighbourhoods, Le Bernardin thrives and excels in serving the best seafood in the city. Diners range from wide-eyed tourists to hardened CEOs battling over corporate control. Chef Eric Ripert designed the menu to explore the boundaries of taste with yellow-fin tuna with ginger-lime mayonnaise, smoked salmon gravlax and spicy scallop ceviche. The four-course prix fixe menu is a great sampler of the restaurant’s offerings.
|
For over 30 years, Raoul’s has been serving great basic French fare to the city’s rotating celebrity set and the professionals who feel at home with them. A very down-to- earth place, despite its reputation, it gets packed on weekends, so don’t bother stopping by even for a drink unless you’ve made a reservation. Try the scallops in madeira sauce, peppercorn-crusted steak or frisee salad with cambazola and bacon.
|
| |