Not overproduced, it was made with obvious expertise. A calligraphic flourish of mustard had been drizzled over the beef, and a cluster of fresh young arugula topped with caper buds sprouted from the center of the creation. A haze of fine olive oil glistened on the surface of the carpaccio. Our main dishes met with mixed reviews. Split into halves, the moist, bronzed poultry shared the stage with roasted red potatoes, baby carrots steamed just to the al dente stage and crisp snow peas.
Empire has the grill thing down.
It was great, but I'll take a well-made lemon dessert over almost anything. How thoughtful of this fashionable bar and grill to offer serious desserts, I thought, admiring the lightly sweetened whipped cream and the sprig of fresh mint accompanying my tart. 2000 Metro Publishing Inc. MetroActive is affiliated with the Boulevards Network .