Profile

Enter Chez le Chef and you enter the domain of Chef Frédéric Piepenburg, European-trained pastry chef, easily recognizable by his thick white muttonchop whiskers and handlebar mustache. It's hard to take it all in. To your right is a revolving display of enticing pastries. Between the tags for chocolate "ganache tart" and "diabetic moka mousse cup" are exhortations to "Eat what's in Season!" Just ahead, there's another deli-like display case crammed full of gingerbread houses, baguette sandwiches, coq au vin, Hungarian goulash in plastic containers, marizipan delicacies, and croissants. The chef's talent for sweets and baked goods make Chez le Chef a better choice for breakfast and brunch than for dinner. The French toast is sweet—showered with cinnamon sugar—but not very eggy. The savory menu covers all terrains, from France (Croque Monsieur and Madame, paté, Nicoise salad) to Germany (herring and potato salads) to Italy (gnocchi Florentine), with a brief stop in Hungary (goulash) and Thailand (beef stew). It all supports the theory that when a pastry chef is cooking, you're better off with his cheesecake. — Nancy Davidson

Reservations are required for dinner after 9pm and for brunch on weekends, noon–3 p.m.

Note
Tax and a 15% gratuity are automatically added to all bills.

Catering
Special birthday or wedding cakes, large catering orders, and a special delivered breakfast in bed for two are all available, but must be ordered at least 24 hours in advance.

New York style cheese cake, $4.75; chocolate ganache tart, $5.25