3 E. 52nd St., New York, NY, 10022
nr. Fifth Ave.
By eatdat on 6/13/2005
We selected this restaurant to celebrate our 1st anniversary based on reviews of other patrons. We quickly discovered that formal wear was the norm. It would have been more helpful if that was mentioned by the staff or on the website. We had a wonderful dinner nonetheless. The ambiance was disappointing and suffocating. It was very loud and quite informal for the 'required' formal wear. For the first timers, don't forget to tip the 'captain' of your table too besides the waiter.
By cstrum on 2/13/2004
EVERYTHING IS PERFECT EVERYTIME.....WHETHER LUNCH OR DINNER...THERE IS NO COMPARISON IN NEW YORK....HEAD AND SHOULDERS ABOVE ALL THE NOUVEA CUISINE THAT PERMEATS CURRENT FRENCH RESTAURANTS....THE MASSON FAMILY ARE GENIUSE'S...IF YOU CAN GET THERE RUN!!!
By huntleysf on 9/22/2003
A time capsule for luxury form the Sixties, with red velvet banquettes, immense flowers, old and rather stiff waiters who can be over-familiar, a bridge and tunnel crowd on Friday night but society lades for lunch...and mostly great food. Coulibiac was fantastic, as was Grand Marnier souffle. Best items are the classics, like blaquette de veau, Dover sole, assorted hors d'oeuvre plate. But beware...cooking can be tired and rushed, especially at lunch, and ask for the luscious back room, avoiding the bowling lane lined with tables up front. Always paced, cheefully noisy but elegant.
By adsong on 6/16/2003
From the moment you enter this elegant restaurant, you are greeted by the beauty of its decor, as well as wonderful flower arrangements.This is THE place to celebrate great food.To celebrate life.To celebrate the fact that you indeed either have a hefty expense account, or bank account,since the prices are steep,but well worth the splurge.It opened its door in 1962, and is still going strong,with its great dishes,which include such appetizers as:Lasagne d'Escargots et Cêpes, Sauce Verte Burgundy Snails and Porcinis, Warm Herb Butter (29.00),Foie Gras Sauté à l'Ananas Caramelisé au Piovre Pan Seared Duck Foie Gras, Caramelized Pineapples, Vanilla Oil(39.00) St.Jacques Cressonière Diver Scallops, Watercress Purée, Fennel and Sorrel(39.00) And Main Courses,Which Include:Filet de Boeuf Sauté, Tian Niçois Gratiné, Tapenade Sautéed Filet of Beef « Niçois », Tapenade(49.00) Queue de B?uf Braisée au Vin de Bourgogne Braised Oxtail in Burgundy Wine(45.00),Bar de Ligne à la Nage de Cerfeuil Wild Bass, Chervil Broth, Chanterelles (45.00). The extensive wine list, and mouth watering desserts add to the joy of Grenouille!