Description
Chef David Bouley's recently renovated flagship remains one of the more blatantly romantic restaurants in the city. Paintings of sweeping pastoral scenes hang on the walls, thick drapes line the dramatic windows, suited waiters attend your every need and bold flower arrangements are tucked into just about every available nook. The cooking is as colorful as the décor: sushi-quality tuna is dressed with Hawaiian hearts of palm and a yuzu-miso sauce, pasture-raised chicken is served with almond puree and black truffles and the Maine lobster is accented by rhubarb, English peas and chervil sauce. You can order a la carte or choose the tasting menu for both dinner and lunch. Expect new dishes constantly, as chef Bouley maintains a nearby test kitchen, where he and his staff invent new dishes and regularly invite people to watch cooking demonstrations. Expect couples, of course, along with older regulars and a handful of celebs.—Keith Wagstaff
