All Reader Reviews of...
57 E. 57th St., New York, NY, 10022
nr. Park Ave.
Much ado about...
By LCGord on 4/16/2009
This quaint hotel eatery has all the makings of a fine restaurant, however, it falls short in more ways than I choose to remember. The food was inconsistent at best: delicious foie gras/wine/foam amuse bouche; sub-par scallops; pedestrian squid; average duck. The bar seating is NOT a "MUST DO", as many have stated. Service was good but not a "10". Overall a nice experience, however, for a few $'s more next time I'll go to Le Bernardin.
Foie Gras Eight Ways and Loving It
By hungryjacq on 4/3/2007
A word of advice -- you simply must eat at the counter. Don't bother to go the appetizer/entree route, focus on the small plates and turn it into a culinary expedition. Our server recommended 4-6 plates per person, so between the two of us we had about the entire menu. I have a surprise for you -- the Kobe burgers stuffed with foie gras are stellar. Seems ridiculous to order burgers in a place like this (esp. w/ a $30 pricetag) but trust me, they're worth every penny. The tuna, lobster ravioli and all the foie gras items (there really were several) are outstanding. Even the sweetbread portions were quite generous and well-prepared. For martini lovers like me, try the Magellans gin. It's not a gin you can get everywhere, although the blue color was a bit off-putting at first. If you get what you like, expect to spend ~ $200 pp, just avoid the caviar which is $110 a pop!
It's not Paris, but pretty close
By garbanzo on 11/15/2006
Went for lunch during their first month and splurged on the $160 tasting menu. Classic Robuchon, down to the purÃ©e de pommes de terre. Delicate and artful (perhaps sometimes a bit too). Service was attentive but not stuffy -- clearly they're used to gawkers happening by and dispensed several inside Robuchon tales (which they probably say every day, but we don't know that). A bit more staid than his Paris place, but still has a nice vibe. Too bad he didn't pick a downtown location -- can you imagine Robuchon setting up on Clinton Street?
- The best reviews give a clear sense of why you liked or disliked a restaurant, bar, or store. And that means details. Mention specifics dishes, type of crowd, pros and cons...
- If it's helpful to compare one place to another, go for it.
- Come up with clever, funny, pithy subject lines, and write in the first person.
- Don't forget to read the user rating guidelines and rules.
- Scientists â€‹Pretty Sure Humans Could Eat Food Grown in Martian Soil
- Another Restaurant Bites the Dust on Clinton Street
- A Talented Pastry Chef Will Open a New Bakery in the Rockaways
- This 3-D Food Printer Actually Makes Pizza So You Don’t Have To
- Bergen Hill Relocates to Noho With a Seafood-Heavy Menu