Description
The luxury third floor opened following the runaway success of the seafood shack downstairs. And the French-leaning take on seafood blows the midtown Greek contenders away. Top of the menu is a red snapper Cantonese style, a crisp-skinned beauty humped up on a skewer that draws all eyes to it as the waiter conveys it across the room. Presented on a long white plate, the raw hamachi appetizer plants four perfect files in an estuary of green oil. We're still dreaming about the parmesan-heaped baby gnocchi, the potato chips called silver dollars, and the grilled asparagus;even the sides are distinguished.
