60 W. 55th St., New York, NY, 10019
between Fifth and Sixth Aves.
By martin_chamois on 3/21/2007
Brasserie LCB has strengths and weaknesses. It provides the tender loving care (TLC) to patrons that use to expect such attention as part of a dinning experience. The attention to details by front desk, and the wait staff provide for wonderful environment. The problem is the kitchen is being held hostage to some traditional formula. The menu seldom changes, despite seasonal changes in produce and dinning preferences. While the preparation is fine, it lacks a certain zest.
By rdf on 11/16/2005
Service: I asked the captain to request the person at the next table to desist from using his cellphone as he was very loud. His response was "Do you think I am the police?" Food: The cassoulet, for which Rachou was justly famed was pitiful. The souffle was overcooked. How the mighty have fallen. This restaurant is a rare combination of mediocre food and execrable service
By eatdat on 4/17/2005
Their prix fix brunch menu is very your best bet. The service is as attentive it should be. This place really shows French brasserie at its best.
By hemlock on 3/19/2005
We had brunch here on a whim before going into Museum of Modern Art. The service was so slow that the 1 hour we estimated for brunch was over two hours. Despite the painfully slow wait, we would return for the fantastic food and the delightful decor.
By Petzel on 10/11/2004
The best classic French food yet in NYC. Finally.
By spinario on 8/18/2004
Blessings on Jean-Jacques Rachou for doing his hommage and updating of real French cuisine. Glorious menu of classics that are never cliches--for instance, steak tartare and salade frisee au lardons. But also perfection in simple preparations like the Poularde a l'estragon. He also shows commendable courage for putting big hearty things like Cassoulet and Choucroute on the menu even in summer; I can't wait for the bad weather of January, so I can try them.