2 E. 55th St., New York, NY, 10022
nr. Fifth Ave.
By Nicholaskk on 7/3/2011
The service was lax. We were seated and forgotten about. We had to ask for a wine list. The food was just ok. The wine list was very expensive. At the end of dinner we had to flag down a waiter for our check. Not worth $500.
By LJScarlet on 2/2/2011
I haven't been to the St. Regis since Lespinasse, so I was excited to try Adour. The food was quite delicious, and I'm a sucker for anything with lobster or saffron, but the service was truly appalling. I've had better service in a Denny's. I can understand using cheaper ingredients for Restaurant Week menus, but there is no excuse for rude, dismissive, inept service. You are still paying your waiters to be there, so they should act professional and not treat RW guests like the scum of the earth. If I had enjoyed myself, I would have gone back for the tasting menu at a later date. One of my friends arrived early, figuring he would enjoy a drink at the bar first. After waiting for 10 minutes with no bartender in sight, he gave up. Once at our table, we were asked if we wanted bottled water. We said no, tap water was fine. We were given two bottles of Evian anyway and charged $24. A lactose intolerant friend asked the waiter what was in the veloute. He proceeded to say in a condescending tone that veloute "is soup". Duh. She isn't stupid, she just wanted to know if it contained cream. We were not given a wine list, and tried for a half hour to order drinks of any kind. By the time the sommelier came over, we already had our appetizers. To top it off, we had to get up to find someone to take our check. Then, after we already paid, the waiter came over and gave us a second check! He seemed shocked that we did not want to pay for our meal twice.
By humbleopine on 3/3/2008
I definitely want to go back. I am not a chef, nor a critic; I just enjoy eating. For appetizers, we had the Sweetbreads and Foie gras ravioli (I did add the supplemental black truffle.) For me the winner was the sweet breads. Why? The raviolis were too gamey for me; they reminded me of the beef cheek ravioli from Babbo, if that makes any sense. So if you love that flavor, you will love this appetizer; donÂ’t get me wrong, it was good, but for me, the sweetbreads had a better melding of flavors. Entrees: venison and lamb; both prepared medium rare. Winner: Venison. The lamb was good, but nothing special, the venison was tender and the poivrade sauce was delicious. The desserts? Amazing. Raspberry Composition and Pear Clafoutis, I had read they were excellent but until you try, you wonÂ’t be able to appreciate. The sommelier made an excellent recommendation; our server was knowledgeable and friendly. They have a rose champagne by the glass that is excellent, but pricey ($34/glass). The room is gorgeous; comfortable elegance.
By carlylecat on 2/25/2008
Dinner for two Friday Feb. 22 9 PM Exceptional space and great food, absolutely loved the pork and the lobster, the amuse bouche was a simple pastry oozing with the most decadent cheese....wine list spot on....prices very reasonable given location and pedigree...service was weird, many many people runnning around but no one really doing anything for us, or any other diner..I assume it will straighten out.....the room is spectacular though, wine menu projected onto the bar a bit kitchy, I dont know what you do with a three person bar but the projected menu was cute to play with after dinner....crowd was mix of the UES folk, B&Ters and a few from overseas.....place has a fun feel to it, all the power tables are in the main room...
By monanagib on 1/30/2008
I was at Adour opening night with a french dining partner. Alain Ducasse at the Essex House was an experience but was stiff, grandiose (those pens in the powder room ?!). Where it was overstated refinement, Adour is understated elegance. From the high-tech bar to the Rockwell touches in the main room to the wine presence everywhere, the ambience is loooovely. The waiter (who followed Ducasse from L Espinasse- wont mention names lest this review is pulled) and sommelier answered every question about wine, ingredients, flavors Â…with such detail and delight, it seemed as though every member of the staff was a part of every detail of the planning of this restaurant. The truffle foie gras raviolis were this amazing balance of delicacy and boldness- I can still taste them. True luxury should not be screamed, but whispered, and in every detail, and where many haute cuisine experiences can be shouts of look-at-me, Adour just gets it. As I strolled to the door and was met by a lady who was holding my coat open for arm entry, I considered how ostentatiousness found in haute dining is not found at Adour. And I felt like an haute princess.