#54 Adour Alain Ducasse

“Porc en beaux morceaux” $38

Experimentation isn’t the name of the game at Alain Ducasse’s recently closed restaurant at the St. Regis Hotel. The pork was a concise selection of choice meats: two pieces of dry, overcooked, pan-roasted loin and a thick chunk of chewy (not gooey, mind you) pork belly. Next to this was a small slice of rich boudin noir and a lightly charred winter pear. For added flourish, my server slowly poured a delicate sauce over the dish. This was served with a small pot of pureed butternut squash with parmesan and shredded prosciutto.

Mont-blanc $12

This was probably one of the most unusual and impressive desserts I’ve enjoyed so far. Imagine a chestnut and pear ice cream sandwich but even more delicious than it sounds. The “vermicelli” was actually chilled chestnut paste, similar to ice cream but totally decadent and pure. The filling was light, sweet Chantilly cream and delicate segments of sweet poached pear. All placed on a crunchy vanilla meringue base. Exquisite. 

Adour closed in mid-November, leaving the formal dining space at the St. Regis hotel temporarily empty. Does this leave a hole in the fabric of New York’s dining tapestry? I’m not so sure. The food at Adour was clearly excellent when the restaurant first opened but, when I went, it seemed to be in a slow decline. Interesting legacy items on the menu (the Mont-Blanc was particularly impressive) but seemingly slopping implementation. The bread, for instance, was hard and dry – always a bad sign.

This being said, I’m looking forward to trying chef Alain Ducasse’s next venture. I’m sure it will be impressive.

Adour Alain Ducasse at the St. Regis

2 E. 55th St. 

212-710-2277

#14 Minetta Tavern

Shirred eggs and shaved black truffles $19

Saturday was a special day, as the chef had switched out the standard trumpet mushrooms for truffles. S. and I are big fans of black truffles, so we didn’t bother to ask why the substitution had occurred. We just licked our lips and eagerly awaited our order…

Shirred eggs is another way of saying baked eggs. These were prepared with cheese but came out a little bit too runny (S. suggested that they could have been cooked for a bit longer). We also lamented that the dish was only garnished with shaved black truffles. It would have been great if these had been fully incorporated.

Note: These are very similar to eggs en cocotte but cooked without water.

Black label burger $26 

Apparently one of the most celebrated burgers in the city, I was eager to try this guy out. Prepared from a selection of prime dry-aged beef cuts, the patty was tender and smoky. There were sweet and smooth caramelized onions on top and I ordered a slice of cheddar cheese, as well. To tell the truth, I didn’t quite understand what the hype was about. Sure, the meat is good but the bun was kind of soggy and the onions were overloaded. Plus, those “pommes frites” were pretty plain. In fact, I found them salty and over-fried. Moreover, at $26, it’s pretty pricey (especially considering that you can get an excellent burger at The Spotted Pig for only $20).

Coconut cake $9

To round off our meal, we opted to share a small dessert. The coconut cake is supposedly a classic but we weren’t super impressed. The sponge was dense and dry, interspersed with sweet and creamy layers of coconut icing. The outside was covered in flakes of dried coconut. Ok.

Frankly, I have NO idea how Minetta Tavern managed to soar through the list of New York’s best restaurants, bypassing places like The Modern, Aldea and other excellent establishments on its way to the top. Sure, I get it. The décor is fun and there’s a cool, speakeasy-esque vibe. But, I mean, really? Neither S. nor I could figure out what made this place so special. On other occasions, when we’ve tried to go for dinner, the staff have been brusque, making it even more difficult to find a table. On some nights, there’s even a bouncer outside, which feels totally unnecessary. I don’t imagine any of those punters are clamoring to get in on account of the food. 

For those who haven’t seen it, Minetta is a small, somewhat cramped space with low ceilings, checkerboard floors, an old wooden bars and red leather banquettes. You enter through a paneled door, making your way past thick red velvet curtains to find the hostess. The aesthetic evokes the speakeasies of old and there are even original framed prints on the wall.

Overall, I’d laud restaurant impresario Keith McNally (owner of Balthazar) for creating a fun, clubby establishment that offers a fun dining experience. However, speakeasy stylings and a $26 burger do not an excellent restaurant make.

Minetta Tavern

113 MacDougal St.

212-475-3850

#8 Daniel

Lightly fried anchovies with tofu

Inside a thin, crunchy shell were crisp anchovies. Served on a manicured bed of tabouleh with small chunks of mild, smooth tofu and tart pickled cucumber.

Maine lobster salad with poached peaches

Morsels of creamy lobster dressed in a delicate lemon verbena oil vinaigrette. Interspersed with thin slices of sweet poached peaches, which brought bright notes to the dish. Served with green almond and sprigs of slightly sour purslane.

Slow baked, thinly sliced striped bass

What initially looked like vitello tonnato was actually a huge portion of citrus-infused striped bass. The fish was served with a refreshing cucumber daikon salad and peppered with salty lump fish caviar. Dressed with a wonderful wild spearmint and kaffir lime gremolata.

Roasted veal tenderloin with artichoke barigoule

This was actually a trio of veal, consisting of three delicious types of meat on a single plate. Even more elegantly, after serving us, our server server deftly poured a red wine glaze to the dish. Moving from bottom to top:

- A piece of incredibly tender roasted veal tenderloin. Served on a creamy artichoke barigoule (a creamy, olive oil-infused stew).

- Delicious braised veal cheeks with sweet and spicy jalapeño chutney. An interesting and harmonious blend of flavors.

- Incredibly rich, crispy sweet breads on a puree of glazed pattypan squash and French beans.

Milk chocolate dacquoise

This was probably one of the most pleasing desserts I’ve had so far (both in terms of aesthetic and flavor). On the left, intense chocolaty dacquoise sandwiched between two delicate pieces of chocolate. As I learnt, a dacquoise is a delicious mixture of almond, hazelnut and rich cream. It takes its name from the feminine form of “dacquois,” meaning “of Dax,” a tiny town in the south of France. On top, a velvety chocolate parfait, garnished with thin toffee tuile and a flake of gold. Served with a quenelle of perfect salted caramel ice cream.

Kenyan coffee ganache

Another exquisite way to finish off a meal. Layers of dark chocolate crémeux, wonderful chocolate sable and light rice crispy. Polished off with cream and served with coffee ice cream.

After we’d finished our desserts, then our petits fours and then, finally, the light and fluffy madeleines, we were the picture of contentment. All of us, sitting around our comfortable table, smiling and remarking on just how much we’d enjoyed our meal.

In addition to the food, one thing that’s wonderful about Daniel is the service. The talented team are attentive yet discreet and, should you want to know more about your food, they’re informed enough to guide you through each item’s fascinating culinary voyage. Another plus is that Chef Daniel Boulud lives upstairs, which means he’s frequently in the kitchen. During our dinner, we even had the chance to meet him. (What can I say? I was just a tad starstruck).

Given the quality of the food and the service, the 3-course menu at $108 per person is really quite reasonable. As a note, there’s also an intimate bar area that’s more casual and has an à la carte menu. It’s great to stop by and enjoy delicious food without getting aggressive with your credit card.

Daniel

60 E. 65th St.

212-288-0033

#62 Veritas

Crab salad $19

Inside a light and crunchy filo ring was a bountiful portion of tender, juicy crab. The buttery meat was infused with lemon to bring out the delicate, creamy flavors. Served on a bed of tart, almost like a thick vinaigrette, and garnished with olives, freshly dressed arugula and a sliver of crisp red onion.

Ocean and land $23

This interesting combination paired fresh lobster with intense, luxurious bone marrow. The lobster (half a tail and claw) was sweet and tender. The bone was served in an interesting way: sawed in half to reveal velvety marrow. The two components complimented each other ideally, with the marrow serving as a decadent alternative to simple butter. Garnished with a handful of sharp cilantro for freshness and a bit of sliced red onion.

Maple-brined Wooly pig $38

As I learnt, Wooly pig is an American hog derived from the Mangalista breed. It’s reputable for its extreme marbling (apparently double the marbling of regular pork) and deep flavor. The thick slices of maple-brined pork were slightly pink and indulgently sweet. On top was a large pork croquette: crunchy on the outside with smooth mouthfuls of pork on the inside. Plated with a handful of charred tomatoes and wilted butter lettuce. Covered with a sweet sauce, which was perhaps a bit too much sugar for the dish.

Pan roasted veal chop $49

Given that veal is normally considered a delicate, dainty meat, this was a fun way to diverge from the norm. Served on the bone, this gigantic hunk of meat had been perfectly browned on the outside but was infused with extra flavor. While working on a chop can be taxing, this was certainly worth it. On the side was a serving short rib ravioli: a hearty addition to add depth to the dish. There was also a large assortment of seasonal mushrooms. Hen of the wood, oyster, trumpet and shitake all added delicious truffle notes. Crowned with a generous amount of fresh watercress.

Warm madeleines $12

Pastry chef Rowan Johnson clearly has a penchant for French cuisine and this was clear from our first dessert. The small mug was filled with fluffy bites of vanilla pastry. Spongy, delicate mouthfuls of sweet baked goodness, all lightly dusted with icing sugar. To the right, a scoop of refreshing lemon grass ice cream (which perhaps could have been a little bit sharper), placed on a bed of summer blueberry compote.

Nectarines and cream $11

Most likely one of the more responsible options on the menu, this somewhat simple dish combined four thin chunks of poached nectarine with a smooth and mild vanilla crème and a quenelle of clean lemon basil sorbet. While prettily plated, it didn’t feel totally honest to the description and might have merited more nectarine.

While reputable for its wines, Veritas can comfortably pride itself of strong cooking, as well. Chef Sam Hazen was brought in about two years ago to update the menu from French to modern American and has done an excellent job. The small menu reflects his commitment to quality, using delicious ingredients in intelligent parings. All of the options are a pleasure to eat: unpretentious, bountiful both in size and flavor. Of course, they’re not earth shattering but that’s not what Chef Hazen sets out to do, anyway. The small space is modest. Nicely lit, neither too dark nor too bright. High-backed chairs, wooden tables and wine racks on two sides of the dining room. There’s also a nice bar at the front, should you wish to dine alone.

With this in mind, I’m certainly excited to venture back and explore some of the other options available. Just bear in mind that it’s rather expensive.

Veritas

43 E. 20th St. 

212-353-3700

#82 The Mark

Steamed Maine halibut $41

First off, this was probably the most promptly delivered dish I’ve ever eaten. Almost immediately after I ordered, my server brought over the freshly prepared fish. A light, healthy, summertime choice, the large filet of mild-flavored white fish that had been delicately steamed. As I ate, it practically melted, small pieces forming tasty little flakes. It was served on a bed of basil and crushed tomatoes. The bountiful sauce, however, was loaded with vinegar and too sharp for my taste. It was peppered with small bread crumbs and suffused with olive oil but it wasn’t enough. Instead of the rich, earthy flavors of olive oil, I was shocked with big hits of vinegar that overpowered the subtle notes of the halibut.

Raspberry-lemon tart $12

While good, this was likely the tiniest serving of tart available in the city. Perhaps five inches long, the diet-sized portion of dessert was an excellent expression of the classic lemon tart. Light lemon cream, tart and sweet, on a crunchy, crumbly buttery base. Crowned with lightly sugared raspberries. A pretty but prissy dessert and extremely expensive, given its size.

Located in the fancy Mark hotel on the Upper East Side, the Mark restaurant caters to a very particular, patrician clientele. Awash with pearl-sporting ladies and jacketed gentlemen, the elegant crowed aren’t here for a culinary journey but simply some reliable in a buzzy setting. It seems that Jean Georges Vongerichten has found a winning recipe, at least in their minds.

To me, the food was full of crisp and clean flavors. Nothing too heavy and certainly no portions too big, especially for a crowd who appear to be watching their weight (and doing a good job of it). However, it’s neither imaginative or exciting. Instead, it feels too fussy, which, admittedly, works for some.

The Mark

25 E. 77th St.

212-606-3030

#71 Balthazar

Crisp Berkshire pork belly with creamy grits, oeuf meurette and roasted mushrooms $29

Two thick slices of tender pork belly in a rich red wine sauce. The pork was perfectly cooked: crunchy crackling covering soft, succulent, fatty flesh. Underneath, a generous serving of velvety, creamy grits. The intense gravy was a harmonious blend of red wine, stock and vegetables, simultaneously salty and sweet. Plated with a fresh poached egg, thinly sliced mushrooms and mache lettuce. Yum!

Saffron risotto with ruby red shrimp, charred leeks, mascarpone cheese and Espelette pepper $27

A big bowl of delicately seasoned, buttery risotto with light saffron accents and hints of sweet chili. Muddled with small portions of shrimp, charred leeks and tidy pieces of Espelette pepper, a mild chili cultivated in the southern western-most region of France (which is prime Basque territory). Garnished with a simple sprinkling of chopped chives.  

Salade niçoise with fresh seared tuna $25

As with many of the dishes at Balthazar, this was a tasty take on a French classic. A hearty helping of spicy greens, mixed with substantial chunks of grilled, rare Tuna. One halved, hardboiled egg, along with salty slivers of anchovy, white onion and crunchy radish. A sprinkling of earthy black olives and tart red pepper added extra depth to the dish. One thing we noted, however, was the absence of any potatoes. Perhaps the thick (but slightly dry) slice of home made focaccia was a substitute. We also liked the fact that it was drizzled with savory pesto sauce. A good option but not particularly special.

Chocolate pot de crème $9

Inside this deceptively small bowl was a large portion of rich, intense chocolate crème. It was dense and delicious, like a mousse but better. We slowly gorged ourselves on this delectable dessert, spoon by spoon. Finally, we helped ourselves to the two toasted coconut cookies, which were an airy alternative to the luscious chocolate.

Overall, we were pleased with the food at Balthazar. Chefs Raid Nasr and Lee Hanson have put together a well-rounded bistro menu that offers a roster of French classics with Basque influences. There’s the requisite steak frites, oysters and even, if you’re ready to share, a Chateaubriand roti for $99.

Beware, however, as this place is now firmly fixed on the NYC tourist map (as are many of Keith McNally’s famous establishments), which means it’s both permanently packed, often occupied by pleasant but noisy families visiting from out of town. Accordingly, expect a wait whatever time you go. We showed up at 7.30pm on a Sunday, for instance, and were initially informed there was a two-hour wait. Though, if you’re sneaky, take a peak around the corner and grab a seat in the bar area.

Balthazar

80 Spring St.

212-965-1414

#19 L’Atelier De Joël Robuchon

Long Island spiced duck breast with onion soubise, morels and fava beans $52

Four perfectly cooked slices of tender, flavorful duck breast, placed on a bed of creamy onion soubise, a sauce similar to Béchamel, with the addition of onion purée. Muddled with halved fava beans and seasoned with a harmonious blend of nutmeg, chili and fragrant cloves. Plated with an assortment of earthy, intense morels, which added deep truffle notes that complemented the deep gamy notes of the meat. Garnished with sprigs of arugula and served with a pot of luxurious, buttery mashed potato. An exquisite, if extremely expensive, take on the duck breast.

La bulle de sucre $19

An elegantly composed dessert that fused seasonal flavors with exotic fruits. An incredibly delicate golden sugar bubble (prepared by blowing air into soft sugar to create a spherical shape) filled with a light and sweet elderflower cream and pineapple shreds. Buried in the center was a cold, refreshing pineapple  thyme sorbet and a hit of lemon jam. Underneath all this was a sugary yet tart orange and pineapple marmalade. Garnished with an edible flower and a small serving of vanilla emulsion. Whimsically imaginative.

From my brief experience it’s clear that the food at L’Atelier De Joël Robuchon is excellent. From the first amuse (a combination of diced, marinated tomato and herbed aubergine), I was particularly pleased with the imaginative, unusual and impressively orchestrated flavor combinations. My pre-dessert, for instance, was a combination of lime foam, prickly pear gelee and Calpico sorbet (a Japanese dairy soda), garnished with a touch of lime dust.

However, while the cuisine is particularly accomplished, the prices are very high, to my mind, unjustifiably so. After three courses, you’ll be paying more than the cost of a dinner at Corton, for example. A meal here is certainly a treat but whether it’s worth it is up to you.

L’Atelier De Joël Robuchon

57 E. 57th St.

212-829-3844

#7 Corton

Ramp with green puy lentils, roast chicken ice cream, pickled ramps, hon shimeji mushroom and white asparagus milk

An exquisitely plated dish, with a crisp ramp leaf floating atop a refreshing yet creamy hon shimeji mushroom and white asparagus milk. The leaf was embellished with delicately applied roast chicken ice cream, which harmoniously blended smoky mushrooms with mild chicken flavors. This was mixed with pickled ramps, which were strikingly sour (but in the good way). A unique and enjoyable offering.

Spring garden

A beautiful composition of seasonal spring vegetables, excellently and imaginatively executed. A delicious assortment of purple cauliflower, hen of the wood mushrooms and edible pansies, along with other interesting items such as a delicate onion meringue. Most remarkable was the intense red syrupifaction: liquid tomato encapsulated in a thin gelatin shell.

Wild Rohan duckling

While my mind strayed to “Lord of the Rings,” Rohan duck is a local New York breed named after a family of dukes and princes who lived in the Rohan area of France. The tender, rose colored meat had been solely poached and served with its skin, garnished with a light sprinkling of sesame seeds. Plated with a small slice of fatty pork belly and finely sliced slivers of spring parsnip root. All of this was accented with a splash of fine pistachio jus and subtle coffee notes. While good, we found the meat slightly too chewy.

The duckling was served with two side dishes, which, while tasty, seemed a bit gimmicky and irrelevant. The moist “shepherd’s pie” with a creamy spuma was an admirable attempt to explore a traditional dish but struck me as soggy and salty. The crunchy taro root croquette, filled with tete de cochon, was an adventurous take on a classic but lacked distinctive flavors. These items seemed to detract from the core component.

Rosé grapefruit

This was one of the most elegant expressions of tart grapefruit flavors I’ve encountered. Nestled underneath a dainty grapefruit meringue was a smooth grapefruit sorbet, a luxurious ginger crème, an intense burnt honey sabayon (akin to a very light custard) and small chunks of candied grapefruit. We marveled at the broad bouquet of grapefruit flavors, one that we certainly won’t be forgetting any time soon.

Maple

A consummate combination of deep maple with silky yet sharp sour cherry. The long sliver of two-toned cake was a base of flaky biscuit covered with two slivers of smoked maple crème and a sour cherry puree, which balanced each other perfectly. Served with a small morsel of coffee sponge cake and crowned with the most beautifully applied toast ice cream. Embellished with an intense red cherry puree.

Petits fours

An magnificent variety of house-made chocolates, truffles and macarons. Not only bewitching, all of these were lusciously rich and tasty.

Without a doubt, Chef Liebrandt created one of the most impressive meals I’ve encountered in a long time. From the first fantastically composed amuse bouche (one of many) through to the delightful petits fours, each course was an exciting and surprising combination of textures and flavors. Plus, the plates were perfectly composed, art works in themselves. Bravo.

We had the seasonal tasting menu, which was $115 per person and also included an unpictured impeccable wild Alaskan ivory king salmon, served with rhubarb, trumpet mushroom boudin and red curry jus. Yes, Corton is a special treat but it really is quite exceptional. My thanks to all the team for taking me on an incredible culinary journey.

Corton

239 W. Broadway

212-219-2777

#55 Gordon Ramsey at the London

Spring nettle risotto with preserved ramps, fava beams, sweet crosnes and crispy sunchoke

A small portion of al-dente risotto served with seasonal nettle, green fava beans, sunchoke and crosnes, which is a type of artichoke. Mild and tasty with subtle spring flavors and relatively light.

Confit Hudson Valley foie gras with salted pistachio, poached capon and celery whipped Sauternes

A tasty pairing of cool and warm servings of rich foie. A roll of foie gras confit rubbed with trumpet mushroom and fennel seed was delicate and delicious. On the other side of the plate was a layer of thin tranches of luxurious poached capon on a sweet slice of pear to bring out the flavor. This warm, melt-in-your-mouth combination was delicious. All served with a light, fluffy Sauternes crème, with sweet, slightly floral notes to complement the dish. A competent and nuanced exploration of deep foie flavors.

Filet of turbot with rainbow Swiss chard, crosnes, baked oxtail and Champagne sauce

Elegantly plated filet of flaky turbot served on a bed of wilted Swiss chard. Once the dish arrived, our server elegantly poured a light Champagne sauce over the fish. This blended harmoniously with the turbot’s delicate flavors. The three parcels of sweet and sticky baked oxtail were gently breaded, crunchy on the outside but moist and tender on the inside. They were coated in a macadamia nut crust. While I enjoyed eating them (as an avid carnivore), these three components felt a bit incongruous with the dish, both in terms of flavor and texture.

Mediterranean sea bass with black olive crumble, roasted gnocchi, pepper consommé and sweet and sour aubergine

Two slices of sea bass served together with the skin. The bass had been lightly sautéed, which meant it a combination of nice, slightly crispy skin, followed by the buttery flavors of the fish itself.  The sweet and sour aubergine was a pleasant addition to the dish and the tart, tomato-y flavors certainly seemed like an appropriate accompaniment to the Mediterranean sea bass. This was served on a fragrant bed of black olive crumble: small crumbs that yielded warm olive flavors, complimented by the simple pepper consommé. Unfortunately, the small bites of roasted gnocchi were a bit bland and rubbery and felt like an unnecessary addition to a reasonable and pleasant dish.

Apricot soufflé with lemon thyme ice cream

Undoubtedly a beautiful looking desert, this dish was, in the end, rather disappointing. We excitedly dug into the tall and perfectly browned soufflé but were surprised at how thick and stodgy it was. The apricot came through strong and heavy, along with an unpleasant eggy flavor. It felt closer to flan that soufflé so we barely ate barely half of it and left it at that. There was, however, a delicious (yet tiny) scoop of lemon and thyme ice cream. That was probably the best part of the desert.

Beurre noisette parfait

The smooth parfait had refreshing hints of lime. The sweet, crunchy pecan brittle added interesting textural balance to the smooth and sugar cake.  This was served with slices of delicious and unusual preserved pear.

The dessert trolley

At the end, our server brought over a giant dessert trolley, brimming with candied strawberries, buttery chocolate truffles, more pecan brittle, mini macarons and other sweet delights. I contentedly went from shelf to shelf, picking one item after the next to add to our already overflowing plate. While tasty, it seemed that the desert team had chosen to cover everything but specialize in nothing. Plus, after asking our server, it turns out that very few of the items are made fresh daily. Given what we were expecting, this was a big disappointment.

Overall, we were disappointed with our meal at Gordon Ramsey. While good, the food certainly wasn’t remarkable. The chef stuck to traditional flavors and unimaginative combinations, often adding elements that didn’t really and even cluttered the dish. The space itself is somewhat sterile: covers for only 45 people spread across a rectangular, box-like room in muted cream tones. Plus, at $135 per person, it didn’t feel like particularly good value, especially given the portion sizes and relatively simple food. Of course, there is the requisite amuse bouche (two, actually) and a light scoop of sorbet to cleanse the palate before desert (tequila jelly and a special serving of mandarin for me, as I’m alcohol intolerant) but, even so, the price was certainly unjustified. If you’re in the neighborhood, my recommendation, head to the Modern. The food’s better and definitely more reasonable.

Note: Huge thanks to my generous dining companion (the self-proclaimed “desert prostitute”) for treating me to dinner. Your company alone made the meal!

Gordon Ramsey at the London

151 W. 54th St.

212-468-8888

#64 Perry Street

Crispy fried chicken with scotch bonnet sauce, wild rice, collared greens and pecans $25

First off, they certainly are generous when it comes to portion sizes (which is a refreshing pleasure for Manhattan). This huge portion of yummy chicken was served on a mound of hearty wild rice. The chicken had a thick and crunchy outside but inside was moist and tender, just the way fried chicken should be. It was served with a spicy sauce, which isn’t actually Scottish but is derived from scotch bonnet chili peppers, which are particularly hot. The piquant sauce was a simple and homey garnish that added a nice punch to the mild chicken and robust rice. Great high-end comfort food.

Tofu with rhubarb compote, grilled ramps and organic quinoa $28

The very friendly and accommodating staff at Perry Street kindly offered to switch out meat, fish and chicken for tofu (for my vegan dining companion). Again, they served a sizeable portion of tofu steak. The thick and mild tofu was served with a sweet and sour rhubarb compote, which added a tart component to the dish. The seasonally-appropriate grilled ramps were lightly salted and added great garlic notes. All of this was served with a side dish of quinoa. The grain, however, was heavily salted so we left most of it untouched.

The food at Perry Street is simple, clean and tasty. The Asian influences are clear from the décor and the cuisine and these add an interesting (if slightly dated) touch to the dining experience. The space itself is light and airy and, given its location on the far west side, it offers a pleasant space to pause and escape the hustle and bustle of Manhattan while looking out onto the Hudson. Don’t expect anything extravagant but if you want a soothing meal, check this place out. Plus, it’s a great option if you have a vegan in the party. Where else will people volunteer to switch in tofu? N.B. They also have a very reasonable $38 prix fixe dinner menu. Be sure to ask!

Perry Street

176 Perry St.

212-352-1900