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Two red wingback chairs face a working fireplace in the front salon, which tells you most of what you need to know. This is Alain Ducasse's New York bistro, all framed mirrors, red velvet banquettes, and oak paneling, the kind of room that resists every decade it passes through. The menu follows suit: cassoulet, pâté en croûte, foie de veau, and a rum baba that arrives with brioche, whipped cream, and a generous pour of rum.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cassoulet
“The unabashedly French menu is stacked with comfortable, familiar bistro dishes that feature the likes of cassoulet, pâté en croûte and foie de veau.”
Michelin Guide -
Pâté en croûte
“The unabashedly French menu is stacked with comfortable, familiar bistro dishes that feature the likes of cassoulet, pâté en croûte and foie de veau.”
Michelin Guide -
Foie de veau
“The unabashedly French menu is stacked with comfortable, familiar bistro dishes that feature the likes of cassoulet, pâté en croûte and foie de veau.”
Michelin Guide -
Rum baba
“Traditional desserts are a highlight, especially the rum baba with its fluffy brioche served with lightly sweetened whipped cream and a generous pour of rum.”
Michelin Guide
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