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
