Ordered medium rare, the pink slices cut from the loin were as tender and as carefully aged as filet mignon. For dessert you might order pear charlotte, a tart that looked like a muffin and was turned upside down in a graham cracker crust and bathed in rum sabayon. Lemon tart in a buttery crust was indeed very tart, but its astringency was tempered by a very sweet caramel sauce. A chic, international crowd eats here, but so do many other plain folks who are on their way to or from nearby Carnegie Hall. There is, however, a reasonably priced prix fixe dinner, which includes some of the best menu selections.
Wine list is excellent.