All Reader Reviews of...
44 E. 92nd St., New York, NY, 10128
at Madison Ave.
such charming decor!
By jacquelinejean on 7/2/2010
How I've loved returning to Table d'Hote year after year. It's a cozy and totally charming retreat where one always experiences topnotch service and absolutely delicious meals. Just the fact that it's been around for 32 years, through up and down economies, says it all.
Awsome prices for excellent food
By christianhoyos on 6/18/2010
Small place, but it makes up in size for the tasty food. I had the salmon and it was amazing. The vegetables were so good, I had forgotten what they tasted like until I had them here :) And dessert was great too! I would definitely go back just to get some of that chocolate souffle cake.
Warm and Cozy
By emchapma on 4/14/2009
Table dÂ’Hote always leaves me with that warm comfortable euphoric feeling you get when you are totally relaxed and have had a perfect meal. The space is very inviting with small antique tables (always every seat filled) of people enjoying quiet conversation with friends & family. The service is excellent, attentive but not overbearing. I did not hear a single clank of a plate or jostle of silverware as the staff quietly and efficiently work around you so as not to disturb the conversation. The food is perfectly proportioned so the end of the meal leaves you totally satisfied without feeling stuffed to the gills. An excellent place to take a date since you can actually hear yourself think, or a small group of friends, family or colleagues. You are not going to find a large flat screen tv or beer by the pitcher here so if you are looking for a place to take your softball team after game this is not the place for you. If you are looking for a place to take in a great meal, drink excellent wine, toast a glass of champagne to a good friend, this is definitely the place to be.
By paleman on 12/28/2005
Great french cusine.Soups are amazing. Although I believe it is a little overprice and unfortunately, the waiter needs some "french manners" He has gave us a lecture about how "raw tuna steak" should look white and chunky
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