2315 Broadway, New York, NY, 10024
nr. 84th St.
By czierer on 1/24/2003
We should have learned by now- don't believe the hype. First mistake- ordering the house-smoked duck appetizer with crispy egg. Sounds good, doesn't it? The duck was served carpaccio-style, slathered with crisscrosses of 2 sauces which both tasted of mustard to me. To my dismay, when I cut into the crispy little egg which sat atop the duck, it turned out to actually be soft-boiled... mmmm, runny yolk over my duck, totally annihilating it. I figured I couldn't go wrong ordering the filet mignon, famed as Ouest is for their roasted meats. The steak was good, but served on a bed of spaetzle, which again tasted of the mustardy sauce. When I cut into the steak, the jus mixing with the mustard spaetzle was not a good combination, to say the least. The best thing on the plate was Swiss chard, a nice and more flavorful alternative to spinach. The restaurant was incredibly noisy and jam-packed- we had to fight our way to the door to get out. Service seemed to favor the mostly local crowd. After Restaurant 222, our second bad experience on the Upper West Side in a month- we're staying East and South for a while...
By lah2003 on 1/27/2003
I just don't know how or why the critics are raving about Ouest. There are better restaurants on the UWS and at better prices as well. I gave Ouest 2 chances - once last year, once this year. The food remains uninspiring. And I simply do not understand why most of the entrees are served in bowls?
By LizaTremblay on 1/27/2003
Ouest is gorgeous and filled with patrons who consider themselves the same. The atmosphere is sexy, and the drinks are pricey but strong. However, in an effort to create all of this the chef has apparently forgotten that people come to restaurants for the food. My roquefort salad was dull, my chicken severely undercooked, and my dessert bitter. I expected so much more, I'm sorry to say.
By njlou on 2/10/2003
Having been a fan of Alison's, we thought we'd give Ouest a try. I'm glad we didn't read what the other "critics" had to say. We (4 of us from NJ) were promptly seated for our 6:00PM reservation. Our server (Marie, whom we latter found out was a "trainee") was very helpful with wine selection and menu description. I had picked a white, but couldn't decide on a red. She asked what style we wanted and suggested a red they serve by the glass which was one of the lowest priced bottles on the list. It was excellent! The sauteed calamari appetizer (which was shared with my spouse and served on two plates) was outstanding. It is available as a main course and will get another try next time. The nightly special meatloaf was herbed wonderfully and the mushroom reduction was a delightful addition. The mashed potatoes were pedestrian and could use a little work. The tastes I had of the short ribs (melt in your mouth) and succulently prepared scallops convinced me that we'd be back. (and have the pumpkin cheesecake for dessert).
By UWSHoya on 2/28/2003
Ouest is my idea of comfort food... the menu is heavy on meat and poultry, all of which is prepared spectacularly. Of all the wonderful dishes, there is one appetizer that keeps me coming back again and again - the smoked duck with the crispy fried egg. This poached egg with salt and breadcrumbs on the outside - a perfectly cooked white and a warm but runny yolk is to die for and seems almost magical! Once you are seated, service is attentive and responsive, but be sure to try one of their specialty martinis as you will surely have to wait at the bar for a bit, even with a reservation...
By truly_sweet on 4/4/2003
As a dedicated Valenti follower from Cascabel to Butterfield 81 (we miss you there, by the way), Ouest is a place where Tom can truly shine. The food is terrific.
By colpo on 4/23/2003
For a place that set a land-speed record for most advance publicity, this restaurant made me long for a less fussy, more neighborhoody type eatery. I missed the boat on the food: it's good, but lacks a signature character that would make me consider it a fave. Brunch here is a total rip-off: fixed prices for routine breakfast fare. Contains one of the chilliest Siberias in modern NYC restaurant history.
By sahw on 7/22/2003
Slick looking upper West sider with narrow front which balloons out when reaching the rear. Good bread with nice spread. Calamari nice and tender. Slightly smoked salmon also a winner with nice sauce and vegetable medley. Variety of deserts a disappointment. No problem with reservations, which is a common complaint.
By PVSBond on 11/19/2003
Nothing beats the big bold flavors delivered by Tom Valenti. From the first bite of Gravlax through the Braised Lamb Shanks and into the Lemon Cheesecake, you will never lose your fascination with the tastes! The warm and inviting decor enveloped you in comfort. If that's not enough, try the Meatloaf on Sunday.
By newyorkbrit on 3/29/2004
Some sumptuous, melt-in-the-mouth gnocchi and a chocolate truffle dessert to die for. Always seems to be packed, so worth making a reservation. Excellent and varied wine-list with a range of prices on offer too