Somehow there's always room for very fine wine, but our temperate nature was quite evident as we barely ate a half dozen, or so, of the very tiny ethereal madeleines that arrived piping hot, before taking our espresso. Return to top. This is one of NYC's finest restaurants. The food is contemporary French haute cuisine. It is prepared and presented with considerable finesse.
Experts are in control of the kitchen.
Still, it's inoffensively classy, if dull, and one can concentrate on the beauty of the food as it arrives. Daniel Boulud used to be chef at le Cirque and the restaurant is in the heart of the high rent residential district. You can imagine the clientele. I don't know how hard it is to get a dinner reservation, but we had no trouble getting a luncheon reservation with about a week's notice. However the room was full at its peak.