Meze

front

(better picture to follow!)

OPA!

Meze… What a wonderful gem of a Greek restaurant hidden away in and industrial section of Dyker Heights, Brooklyn! Who would have guessed!

Fork’s friends the Salt and Pepper Shakers wanted a play date, and given three cuisines to choose from, Fork really wanted Greek, and I am so glad that we did!

I had passed this place a few times running errands in Brooklyn and was wondering (A) how a place in this desolate neighborhood could stay open, and (B) was it any good? Both questions were answered after sitting in Meze for 5 minutes.

The staff is great. The atmosphere loud and frenetic and friendly and welcoming – exactly what you would think a great Greek restaurant would be. The restaurant was jam packed – and on a Wednesday summer night too!

The staff is very attentive. Eager to talk about the menu. Eager to explain specials. Eager to placate every wish.

The nicest part about having dinner with a few people is being able to try more dishes!

ScordaliaFor this adventure we started with Scordalia. There are variation on Scordalia, whether you use bread and potatoes or just potatoes but never a question about garlic! And Meze’s Scordalia is wonderfully garlicky, light and fluffy, and served with a plateful of buttery lightly toasted pita bread. Really I could have eaten just that and been happy. But could we stop there? NO WAY!

Grilled HaloumiOur second starter was Grilled Haloumi Cheese. Fork is always leery of haloumi cheese. If it isn’t grilled right, or it’s sliced to thickly, it’s like chewing on a styrofoamcoffee cup. Not so with this dish. It was perfectly grilled, crisp around the edges and actually melty. The top was sprinkled with lemon juice and oliveoil, which added a nice depth of flavor.

SpanakopitaAnd our third starter was Spanakopita.  This is a traditional Greek spinach pie. The light, flaky phyllois stuffed with spinach, feta cheese, and onions. This was the first time Fork had this dish that there wasn’t a tiny bit of filling in a phyllodough folded into a triangle. It is much nicer this way with a lot of the yummy filling not being overwhelmed by the phyllo, which gets very soggy, very quickly. Perhaps this way is better. The phyllo was really tender and flaky.

Off to entrees!  Although, at this point the Fork was close to stuffed from all the wonderful appetizers!  Sure there’s more room!

Pasticchio

 Salt Shaker and Fork both had the Pasticchio.  Pasticchio is made by layering mezzani(pasta), ground beef, and tomato, topping with a bechamel sauce and baking until golden and bubbling.  It is warm and comforting, a light taste of cinnamon, and one of the best Pasticchios I have had in a very long time. The enormous portion of pasticchio is served with a Greek salad. The cool, crisp salad the perfect match for the spicy tang of the pasticchio. The nice part about this very large portion was having lunch for the next day!

YouvetsiThe Pepper Shaker had Youvetski. It was a special for the evening and it was a good thing we ordered it when we did! There was only one left! I wish I had the room to have tried it, but I was just too full and it was just too hot out that night! But, considering the very empty bowl at the end of the meal, and the very limited conversation from that side of the table – really nothing more than hhmmmmm and yummmm. That is always a very good sign!

loukoumades Dessert? Really? Oh, no, we are really too full! What’s that you say? Oh, you have Loukoumades as a special dessert tonight?  Well, maybe we aren’t so full after all! Yes, I am sure we have room! Please let them be as good as we remember! And they were! Light and fluffy, sort of like a zeppole. Crispy on the outside and airy on the inside. Drenched in honey and sprinkled in cinnamon. Fork could absolutely could have eaten every single one of them  – and then some! But I shared and they were wonderful.

All in all this was a great experience! My only complaint was the iced tea. While waiting for the Shakers, I asked for an unsweetened iced tea. She brought a can of some sweetened yucky something. I asked if she had fresh – she looked at me and said she would have to make tea and then pour it over ice (as if this were a ridiculous notion and an arduous undertaking), and I suppose waited for me to say, oh, no, what a ridiculous notion in the summer on an 85 degree night. Minus that hiccup the food was great, the service was wonderful and the company stellar!

If you’re in the area, try it – and, hey, they deliver!!

Meze . 6601 13th Avenue . Brooklyn, NY . 718.234.6393
Meze on Urbanspoon

Advertisements

Perle

Front

Fork has been having a tough time pinning Knife down for an adventure. After a lot of negotiating over places to try, we finally picked Perle.

As Fork writes this, I am really trying to hold back on the overall dining experience and concentrate on the food. It is not easy!

When we walked into Perle, it was a bit warm – this being kind. We asked the waiter if the air conditioning was working. He said yes. We ambled about the dining room trying to find the coolest table and thought we had. The waiter explained that the air conditioning had just been turned on.

OK. We buy it. BIG MISTAKE. At one point it was so hot that Fork and Knife were nearly puddles at the table. We called the waiter over, demanded that they turn the air on, and then the ugly truth finally came out. The air conditioning was down for two days! Some one was there fixing it.  Would you like more wine on the house? No. How about dessert? Well, that’s a horse of a different color!

As for the manager, your waiter has come to you twice about a complaint from the same table regarding the air conditioning. Don’t you think it would behoove you to put on your big boy pants and speak to the table? As we were one table of only three filled in the restaurant I can’t imagine why you would leave the poor waiter to deal with patrons that are clearly getting angrier by the minute.

But before I begin about the food, just one note to any restaurateurs that read this – don’t lie to your customers!  It makes them angry and cranky and tip poorly!

Back to what we’re here for!

Perleis a lovely little French bistro hidden on Pearl Street in Manhattan just next to Fraunces Tavern. Walking in you leave the bustling streets of the Financial District and are swept into a French bistro that could easily be tucked away on a Paris Street.

ScallopsFor starters Fork ordered the Noix de St. Jacques – grilled scallops, pancetta, chives, olive oil.  If there was pancetta on that dish, I will eat my napkin! The scallops were sort of mushy and not really grilled. Served on a few leaves of watercress with olive oil. Everything on this dish was screaming for a hit of acidity.

SaladFor our second starter, Knife ordered Salade de Cherve Fondant – crottins de Chavignolle, toasted olive bread, cherry tomatoes. Basically, goat cheese on toasted olive bread with a salad in the center. The toasted olive bread with the goat cheese was delicious, a little taste of honey in there made a big difference. The goat cheese was a little thick though and that makes it a little cloying. The salad in the center – ‘Oh, please, Sir, can I have some more DRESSING!’ 

Sadly the starters were not a big hit.  Onto the entrees!

LambFor an entree, Fork ordered the Carre D’Agneu – roasted rack of lamb. Between the heat, the service and the appetizers, I was not holding out much hope for the entrees.  I was very pleasantly surprised when this arrived. It looked beautiful. It smelled wonderful. It tasted delicious! The lamb was perfectly cooked. The timbale consisted of zucchini, red peppers, onions, corn and I’m not sure, but it was very good. The potatoes might have been the star, but everything was very good.

CarpaccioKnife, a true carnivore if ever there were one, could not resist the all you can eat Carpaccio.  We were told the record was 7 servings!  Knife thought about it and I think challenge flashed through Knife’s mind for a fleeting moment. The beef was very cold, very fresh and very thinly sliced. The parmigiano shavings just enough, and the arugula salad seasoned perfectly for this dish. Alas, poor Knife did not break the record, falling short with just three servings. I bet if there were air conditioning there would have been a closer race.

So, by this point, we’re so angry about the air conditioning it must be flashing out of our eyes. Our poor waiter, Mehdi, was doing everything he could to keep us calm. The manager hung this poor guy out to dry by refusing to come up. And this is the point he tells us that he had tables walk out the night before because of the air conditioner, adding on, this is much cooler than last night!

Anyway, we were so hot and uncomfortable, dessert just didn’t seem like an option – until he read through the menu.

creme bruleeFork opted for a much favored creme brulee. It was good. It was fresh. It was nothing to write home about.

 

SorbetNow, on the other hand, besides more fingers, Knife’s dessert was out of this world! Knife ordered Blood Orange Sorbet. This was the best sorbet I think we had bother ever tried. When Mehdi came to ask how everything was I asked if they made the sorbet there. He hesitated a moment as though he were going to say yes, and then said no. I asked if it was Ciao Bella sorbet and after a quick ask in the kitchen we found out it was.

I wish the pictures were better. We were so overcome by heat it was hard to do anything.

Try this place, the food is good. Call first, ask if the air is on, if it’s not…STAY AWAY!

Perle . 62 Pearl Street . NYC, NY . 212.248.4848

Centro Vinoteca

Front

Another gem! Another wonderful restaurant week choice! Another wonderful restaurant, full stop!

Nestled in Greenwich Village, on the corner of Barrow Street, Bleecker Street and 7th Avenue South is the wonderful Italian restaurant Centro Vinoteca.   For those of you foodie trivia buffs, you might know that Centro Vinoteca is where Leah Cohen from Top Chef, season 5 works, and where Food Network’s Ann Burrell got her start.

The exterior of  Centrois plain and unassuming. The interior a lovely combination of warm and modern. Tables not too small, not too c lose together. Great half banquets – they look like leather sofas – facing great leather chairs on the other side. There are two levels of this restaurant and both charming and inviting.

Nothing, though, is more inviting and welcoming than the staff! Manning the door is Kyle.  Warm, friendly, funny, and extremely knowledgeable about every item on the menu.  He came over introduced himself, and then our wonderful server Joey.  We ordered iced tea and were very happy to not only find out that the glass was bottomless, but that before the last sip was taken someone was there, pitcher in hand, refilling the glass.

Now, anyone who follows along with Fork and Spoon and the rest of the cutlery drawer knows we really try to order the prezzo fisso menu – really, we do – but things call to us and it can’t be helped. And trust me, at Centro Vinoteca EVERYTHING on the prezzo fisso menu is great. You know how many times you may find one thing, perhaps two, on the restaurant week menu that you think are clunkers – no clunkers here.

Deviled EggsWhile we were looking over the menu, and both thinking ‘we aren’t ordering from the  prezzo fisso  menu’, Joey arrived with a little wooden dish adorned with four beautiful Truffled Deviled Eggs, and announced that Kyle thought we would like to try these.  Those of you who have preconceived notions about deviled eggs – like Fork – can let them go. These are not Grandma’s picnic deviled eggs!  These are fantastic, subtley truffle flavored deviled eggs.  I was happy and sad that there were only four little gems on the plate.  I could have eaten many more of them, but that would have stopped me from enjoying the incredible delights to follow.

On Centro’s prezzo fisso menu there is an appetizer consisting of the truffled deviled eggs, zucchini and parmigiano fritters (yes, fritters) and a BLT. Since we had already eaten the truffled deviled eggs we decided to go off the prezzo fisso (without much encouragement, mind you) and order the other two members of the trio of piccolini.

FrittersFirst up was the Zucchini and Parmigiano fritters. More, more, more and more.  Fork and Spoon could have easily cancelled the rest of the order and eaten plate after plate after plate of these.  The fritters themselves were pingpong ball sized. Beautifully golden brown on the outside. Light and airy on the inside. Sprinkled over the tops of these little balls of deliciousness was freshly grated nuggets parmigiano cheese. On the said, a little ramekin of a spicy tomato sauce for a kick of heat. All together, totally awesome. The zucchini in the fritter isn’t soggy or overpowering. We were told that the secret of the zucchini was to be diced, and then sauteed, and then drained and added.  Sauteed first, the zucchini was not soggy and didn’t let off water during the frying process and that kept the simple fritter batter from getting soggy! Even an old Fork and Spoon can learn something new and interesting!

BruschettaOur second appetizer was the BLT – pancetta, frisee and tomato confit on crostini. Yummy!  Tucked under the frisee was a great spicy mayo thing that just lent a little heat and more interest to this simple, but tasty appetizer. The pancetta was nice and crisp and the tomato confit delicate and flavorful. Tomato confit seems to be the ingredient of the season, but with a horrible growing season as we’ve had in the northeast, what else can you do with tomatoes that aren’t quite flavorful enough! The roasting process with good olive oil and herbs opens a whole new world for tomatoes, and we are very grateful for it! The frisee, which Fork does not always like, was the perfect foil for this Italian styled BLT – well, actually, a PLT!  

BreadWhile we were waiting for our entrees to come out, a lovely basket of fresh bread and a cruet of olive oil arrived. What a wonderful  combination. Fork and Spoon wishes more restaurants would substitute good olive oil for butter! At least offer both!

The entrees were a little harder to pick. Kyle to the rescue again! He suggested we try one of the paninis as they have just been recently added to the menu. Well, all right! We are never one to shy away from something new!

PastaOur first choice, Pici Pasta with a Sweet & Spicy Ragu. Yes, we know it’s July and hot, but we couldn’t resist this sauce and handmade pasta! Pici is an unusual cut of pasta. It is mostly known in Siena and Venice. In Venice it is called Bigoli. Because of it’s consistency after about a 20 minute  cooking time, it is a perfect pasta to pair with a meat sauce like this ragu.  The sauce itself was made from lamb and spicy sausage.  It was spicy but not overbearingly so. Sprinkled over the top was freshly grated parmigiano. It was wonderful and warm and comforting. Regardless of the weather this dish was wonderful.

One of the nice things about ordering this dish was being asked if we were going to share – which we were, and having the pasta brought out on two plates! Each serving was ample enough for each of us, on one dish it would have been huge!

PaniniNow, to the second entree. We ordered one of the new paninis on the menu, a fresh mozzarella panini with speck and arugula. I really wish Spoon and I could rave about this panini the way we raved about everything else on the menu, but we can’t. The speck was sliced too thickly and that made the subtle smokiness of it far too overwhelming.  There was no way the mozzarella in this sandwich was fresh mozzarella. And while arugula usually gives a nice peppery hit to anything it’s paired with, there wasn’t enough of it here to counterbalance the speck. If you ask Fork, this sandwich – besides the speck being sliced thinner – needed something, maybe a balsamic reduction. Sadly after a bite each we just couldn’t go on. By the way, the hand cut, fried to order potato chips were incredible!

Dessert was the easiest of the lunch to order.

FondantFirst we had the Warm Chocolate and Pine Nut Fondant. This scrumptious little chocolate cake was very rich and oozed chocolate when you cut into it. Laced throughout were toasted pine nuts, Atop was warm chocolate sauce with bits of salted pine nut brittle. On the side was a quenelle of mascarpone cream sitting atop a tiny sprinkling of the salted pine nut brittle. Spoon loved the mascarpone cream. Fork would have preferred something cold to counter the warm chocolate fondant. But either way this dessert was delicious!

CookiesThe other dessert was right up Fork’s alley! Sweet Taralucci with Salty Caramel.  Taralucci are an Italian cookie baked until crisp.  These were crisp, and delicate, and so buttery, and so good. As if this cookie needed help to be any better, it was paired with a ramekin of salted caramel.  The salty caramel against the rich buttery cookie was outstanding.  I must confess, we were so full at this point that it was very hard to eat all of these cookies, and it is a generous amount of large cookies, and Spoon just happened to have a baggie in her purse, those cookies came home Cookies gonewith me to be savored quietly later that night!  There is no better photo of a plate of cookie than and empty plate of cookies, and these were *poof* gone!

There was an upshot to our not liking the panini. A restaurant team that listens. Our server must have said something about the entire sandwich being sent back, and while we were waiting for change, Kyle came by and asked what was wrong with the sandwich. Because the items were new to the menu they wanted feedback, good or bad. We explained the problem and what we felt would be improvements. Kyle found the manager and we all talked about the menu and the sandwich and the entire afternoon ended on a wonderful note – especially with my little bag of taralucci for later!!

The folks at Centro Vinoteca also own Gusto (another on our list to try), on 11th Street ad 7th Avenue and and Mangia with locations on 57th Street, 48th Street, 23rd Street and Wall street.

Centro Vinoteca . 74 Seventh Avenue South . NYC, NY . 212.367.7470
Centro Vinoteca on Urbanspoon

L’Express

If someone suggests that you grab a quick bite a L’Express, take the first L’Express out of there!

All the Fork can do is quote a teenager and say, ‘Oh, WOW.  Really?’  Spoon was busy stirring up trouble elsewhere, so the Fork, Absinthe Spoon and Cocktail Fork decided to get a quick bite at L’Express.

What was the worst part?  I don’t think there is a way to pick one thing more egregious than another.

The hostess stands – well, leans over on a podium just inside the door. She doesn’t smile. I am not sure she speaks.

But, really, let’s start with the NOISE! The noise, Noise, NOISE! Unbearable din. Fork has been in other places just as, if not more, crowded than L’Express with no where near the sound reverberating off everything.

Crowded…too many tables. We sat at a corner table for 4.   The cutlery that would have occupied would have been bumped into by a waiter or waitress or patron every time they passed. More likely than not, it would be one of the servers that banged into you.

Since we just touched on servers, let’s get to ours…Bobby.   He seemed to dislike us from the moment he walked over to the table.  He asked if we were ready to order, we asked for a few moments, we got a face.  He came back, leaned against the door frame, foot up against the door frame, dirty dish from someone else’s table in hand, and asked if we were ready to order.  

Absinthe Spoon ordered a burger, had a special request of salad instead of fries. Fork ordered a burger, Bobby rolled his eyes! It must have been the cheddar cheese that threw him off.  Cocktail Fork also ordered a burger, wanted fries, but wanted to make sure there was no salt on them. Bobby actually argued with him, saying there was salt in the frying OIL! It was simple, please don’t salt the fries. The answer should have been, ‘Okay, Cocktail Fork, I will make sure.’  He settled for salad instead of fries, just to be safe.

Fork ordered a Pimm’s Cup. They were out of Pimm’s. So Fork settled for a Juanito’s Pink Lemonade. Terrible. Cocktail Fork ordered a beer. Absinthe Spoon an iced tea.

Bobby, his rolling eyes, and dirty plate sauntered off to put in our order, we thought, but he returned and in rapid fire started to bark our order – which he completely forgot – at us.  He had the order completely wrong.  I am pretty sure that in the 20+ years that L’Express has been open they invented something called an order pad, try it, Bobby.

The burgers came. I must say, this was a really good burger. But it is hard to enjoy a burger when the atmosphere and service is so awful.  It was slightly less than medium, which I ordered, but not rare enough to be sent back. The burger was well seasoned, good beef, great toasted bread, nicely grilled.  The fries were thinly cut, crisp and just the right amount on the plate.

But all that was marred by our water glasses were empty, Bobby came by with a pitcher, annoyed, which seems to be his only character trait, and filled the glasses…to overflowing on the table and walked away. 

The bus boys are obsessed with taking things off the table.  I like a clear table, but nothing, and I mean NOTHING should be removed from the table while one is eating.  Ask if we are finished. Ask if someone at the table  would like another drink. But do not reach your arm across diners’ faces to grab a glass or a bottle or a plate.

We finish our delicious burgers, plates are cleared, Bobby asks if we’d like dessert, drops the dessert menus on the table and walks away.

Cocktail Fork can never pass up dessert, so we ordered the Profiteroles. They were fine, nothing spectacular. But, really, at this point, nothing would have turned this dinner around.

I couldn’t wait to pay the check and get out of there, between the noise, service, and Bobby, it was a misery.

Would I go back? NEVER. There are places with better burgers.  Heck, there are places with burgers not quite as good, but a comfortable atmosphere and good service … I would pick that over L’Express any day of the week.

By the way, the menus on the website are out of date.  It must be from the winter, if they wait long enough it will be winter again.

Want a great burger in that area, go to Stand.

L’Express . 249 Park Avenue South . NYC . 212.254.5858
L'Express on Urbanspoon

Tocqueville Restaurant

Front 2

Normally Fork and Spoon start the reciting of adventures with a little bit of info about the restaurant or owners or chefs, but we need to get something out of the way first…..

EXQUISITE!                       FANTASTIC!                      BRAVO!                    BRAVA!

Everything about this dining experience was sensational. The food was incredible. The service impeccable. The restaurant so beautiful and welcoming.

Open in this location in open in 2006, Tocqueville is the lovely restaurant owned and operated by Marco Moreira and Jo-Ann Makovitsky.  As we have said before, one of the nicest things about some of the restaurants we have reviewed is seeing the owners there, present, working, making sure everything is perfect.

And at Tocqueville it is just that perfect. When we were there for lunch Jo-Ann Makovitsky was in and out of the dining room, making sure diners were happy, answering questions, setting tables – and making sure already set tables were set to her standards. Watching her walk through the dining room going about her routine you could see immediately that this restaurant is truly loved.

Unlike the rest of this restaurant, the greeting area is quite plain and unassuming. The one sour note, they do not seat you until your entire party has arrived. I can understand this with a table for 6 or 8 or 10, but with a table for 2, how uncomfortable for the person waiting.

But once you step into the bar area and then through the archway into the dining room you are completely taken to another place. The dining room is smallish, but not crowded. The din is quite acceptable. The atmosphere is elegant, but not over done. Nicely lit. You would never know there were as many diners in the restaurant as there are at any given time simply by the sound.

The staff is very attentive.  Once we were given our menus someone took our drink order.  The iced is bottomless, the first glass very fresh, the second must have come from a different pitcher, not so fresh.  Downside of the iced tea – $5 a glass.  The special hibiscus tea on the menu was $5 a glass, how can plain old iced tea also be $5 a glass. I sometimes wonder if restaurants know that diners understand exactly how many gallons of iced tea can be made from $5!

But let’s not have the iced tea issue cloud what was an incredible dining adventure!

BreadAs we waited for our iced teas, a server came over with a basket of breads. As we looked at the basket, he placed a small dish with a column of fresh, salty butter.  The breads smelled delicious! They looked delicious. Spoon and I each took a bread stick infused with rosemary, crusted with salt. It was light and flaky, warm, delicious and just when you thought that was all the flavor there was, there was the subtlest taste of cheese.  The brioche? tender, with a nice tooth, and oh, so buttery. Fork must say as an aside, Spoon and I took full advantage of the offer for more rosemary breadsticks! I think we had 3 each. Yes, I know, a little piggy, but they were so delicious!

GougeresMy, my, my, you would think that would be enough! As we were looking at the menu, munching on bread, sipping tea, along came a plate with delightful gruyere gougeres, warm out of the oven.  They were so airy and tender and delicate, and then POW a nice hit of pepper! Lovely way to start a meal.

To start, both Spoon and I had the Union Square Market Tomato Salad and Consomme.

The truly unfair thing about our starter is that as the reader you cannot smell this incredible dish or taste it. The photo does it some justice, but not anywhere near enough! This dish alone warrants another trip to this restaurant.  Fork and Spoon have one planned already!

Soup

In the center of the dish is a stack of fresh flavorful tomatoes, both red and yellow, peeled to make enjoying this lovely dish easier. Surrounding the tomatoes is a very light consomme sprinkled throughout by tomato seeds, pulp and thyme. Around the edge of the consomme is a ring of vibrant green basil oil. Floating in the consomme are thin slices of radish. Sitting atop the tomato stack is quenelle of olive oil and thyme sorbet. I know, it sounds a little odd, until you taste it. Until you have a bit of this and a bit of that on your spoon. It is a party in your mouth. It is sensational and makes you want to cancel your entree and order another of these!  It is absolutely impossible to explain in any sort of detail how absolutely perfect this dish is. I urge you to run in and try it before the menu changes!

Sigh, even writing about it makes me not want o move onto the entrees! But I will as they were just as delicious!

GnocchiFor the entree Spoon had Homemade Gnocchi with Wilted Arugula, Parmesan and and Brown Butter. Spoon and Fork are suckers for anything in brown butter! Although it wasn’t mentioned on the menu, there was also some ricotta and lima beans peeking out from under the gnocchi. Fork has always found that gnocchi can be either very very good, or very very bad. I was very pleasantly surprised to taste that these were very good. Not too heavy or dense as some gnocchi can tend to be.  The heat from the gnocchi and brown butter melted the parmesan and arugula so that it all melded into forkfuls of flavors that were so perfect together.

SteakFork ordered the Seared Flat Iron Steak with Tomato Hyssop Marmalade and Confit Potatoes. Again, a perfect portion size for lunch. Perfectly seared and seasoned. We asked for medium, we were served medium. The steak was over a tomato hyssop marmalade that, again, was oh-please-don’t-end treat.  Under a tiny bundle of greens with a light dressing were confit potatoes. Well, three nickle sized slices of potatoes.  But aside from having to mention it, you wouldn’t notice it.

Off to dessert!

SouffleSpoon ordered a Frozen Strawberry Souffle with Strawberry Compote, Raspberries, bluberries, Vanilla Ice Cream and a honey tuille cookie at the top. I twas almost too lovely to eat. More like a piece of art than dessert. But dive in we did. Very light and refreshing. Again, a perfect combination of texture and taste, a wonderful complement of ingredients.

ChocolateJust to have something polarly opposite, Fork ordered the Warm Chocolate Torte (sprinkled with Maldon salt), Vanilla Ice Cream, Chocolate Sauce, and a delicate cacao nib tuille.  This is a small torte, but it packs a wallop of chocolate flavor that a serving size any bigger than this would be too rich to eat. The tuille had an interesting bite to because of the nibs.

Both desserts, as everything else, were the perfect size.

Tocqueville 015Upstairs at Tocqueville is a lovely private dining room. It comfortably sits up to 14 people.  The room overlooks the main dining room, but has a curtain that can be drawn shot for a more private dinner.

The portions here are perfect. The plating is absolutely beautiful.  Every dish, every ingredient is well thought out, is paired perfectly with everything else on each dish. It is an escape to visit a restaurant like this, to be treated so well, and to enjoy a meal so thoroughly.

The Lunch Prix Fixe is offered all year round, just the menu and ingredients changing to follow the seasons.

Tocqueville . 1 East 15th Street, NYC, NY . 212.647.1515

Tocqueville on Urbanspoon