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Home > Restaurants > L'Atelier de Joël Robuchon

L'Atelier de Joël Robuchon

Critic's Pick Critics' Pick

Four Seasons Hotel
57 E. 57th St., New York, NY 10022 40.762142 -73.971899
nr. Park Ave.  See Map | Subway Directions Hopstop Popup
212-829-3844 Send to Phone

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  • Cuisine: Molecular Gastronomy, French, Japanese/Sushi
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: ***

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    8 out of 10

      |  

    3 Reviews | Write a Review

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Nearby Subway Stops

4, 5, 6 at 59th St.; 1, A, B, C, D at 59th St.-Columbus Circle

Prices

$30-$60

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Business Lunch
  • Lunch
  • Notable Chef
  • Notable Wine List
  • Prix-Fixe
  • Romantic

Alcohol

  • Full Bar

Reservations

Recommended

Profile

This venue is closed.

This is the fourth L’Atelier Robuchon outlet to open around the globe, the other three being in Paris, Tokyo, and Las Vegas. (Robuchon has a fifth restaurant in London.) All of the establishments (the name means workshop) are built around the traditional Japanese concepts of small-plate, omakase (chef’s choice) tastings and dining at the bar. This is haute cuisine of the most extreme, stylized kind: frog’s-leg croquettes (bite-size, and neatly flavored with parsley and garlic), squares of bluefin tuna touched with a sun-dried tomato mash, and an impressively sweet langoustine, wrapped with a lone basil leaf, and tucked inside a lightly fried crust. There were also rows of Kumamoto oysters barely cooked in salty butter; slices of the finest foie gras terrine squeezed, sushi style, between layers of faintly caramelized Japanese eel; and, for a whopping $88, a single egg (hard on the outside, poached within) set in a spidery net of feuille de brick pastry and served in a pool of crème fraîche, with a giant spoonful of osetra caviar on top.

Note

This venue will close June 30, 2012.

Ideal Meal

Gazpacho, sea urchin with lobster gelée, crispy langoustines, foie gras ravioli, cod fillet, hanger steak or lamb, Le Sucre

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