New York, NY 10003
Village Voice's Description
Executive chef and owner Marco Moreira was born in Brazil but earned his culinary bona fides right here in New York at restaurants like Bouley and the once legendary Quilted Giraffe. Tocqueville, which he opened back in 2006, adds slight international touches to classic French cuisine. Honey-glazed Peking duck breast and leg terrine, curry-dusted Chatham cod and medallions of veal filet mignon served with truffled polenta all show off Moreira's versatility as a chef. Serious diners can choose the $125, four-course hunter's menu, complete with upscale rustic fare like the seared sirloin of elk carpaccio. White tablecloths, long drapes, tasteful mustard-colored walls and glowing chandeliers give the dining room a subtle sophistication. The wine list is a sight to behold, featuring around 650 bottles and 15 to 20 wines by the glass with a focus on organic and biodynamic wines mostly from Europe and North America.—Keith Wagstaff
Tips from foursquare
We love the Swiss Chard Ravioli* brown butter
The four-course menu includes a Cato Farm Bloomsday cheddar salad, truffled creamy parmesan grits and sunny side up country eggs, seared diver sea scallops and foie gras.
The carrot curry soup (with coconut milk, kaffir lime, grilled eggplant puree) is amazing. I could eat a whole vat of it.
Must have the Sea Urchin (uni) carbonara
Definitely go with the 7 course chef selection. You won't regret it!
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Reviews and News
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Each week, we feature a recipe from one of New York City's restaurants. Today, it's a creamy chowder from Tocqueville starring early summer... More on Tocqueville »
Wednesday, May 30 Tocqueville's New Greenmarket Menu Tocqueville's Greenmarket menu is launching on Wednesday. The Greenmarket menu is... More on Tocqueville »