March 2017
Chef's Club
The concept for this restaurant is what attracted me to make a reservation.
A menu (mostly) filled with famous chefs' replicated recipes where you can create a "Best of" menu for yourself in one evening.
The bar is busy when we enter on a Friday evening and the tables are already starting to fill. We had a great view of the open kitchen from our table, but the row of "two-tops" we were seated at were spaced close together so the layers of noise was so distracting that we were usually jumping out of our seat when a server arrived behind us to deliver a plate.
Perhaps if weren't seated with our backs either to the kitchen or to the bar?
The prices are quite high for the dishes that arrived. They were tasty and beautifully presented, but I still couldn't wrap my head around paying $24 for a starter of vegetable crudité plate - even if the concept was originally created by the famed Alex Stupak.
We shared a number of items and we ate well.
I think that I would have had more fun dining here with a group to catch the festive mood around me.
As a couple enjoying our first evening out for a New York weekend, it just had us wanting to leave for someplace quiet to chat.
FAV item? Eric Ripert's Croque Monsieur - that and a glass of champagne would have been one of my Top 10 Perfect Meals!
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