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Home > Restaurants >
2 E. 55th St., New York, NY, 10022
at Fifth Ave.
212-710-2277
kakl11 from 10021 | Posted on 5/12/08
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Very disappointing. Alain Ducasse will never succeed in NYC -- he doesn't get it. Smug attitude of restaurant manager and waiter. Not accommodating at all. Tasting menu is only available for entire table, and they strictly enforce this policy. Other restaurants have the same policy, but happily make exceptions if that is what their guests desire. Apparently, only their best customers sit in the main part of the dining room -- the rest are seated in the Siberian side rooms. Overall, the experience felt very commercial -- like we were frequenting a business rather than a restaurant offering a unique food experience. For example, rather than offering a true amuse bouche, the meal begins with a side plate of bland bread sticks. The meal is also much more rushed than at other restaurants. The food is good, not great -- and spotty. You have to be careful to order well. The desserts are so so. The only chocolate dessert on the menu was overwhelmed by the orange and ginger that dominated it. The experience at other similarly priced and positioned restaurants is much better. Don't waste your time or money on this one -- you will not regret skipping Adour.
humbleopine from 10011 | Posted on 3/3/08
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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.
carlylecat from 07920 | Posted on 2/25/08
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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...
monanagib from 10021 | Posted on 1/30/08
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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.
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