Open Hours: Noon-2:15p & 5p-10:30p M-F, 7p-10:30p Sa
The setting is stark, but for a dominating floral display, and leaves the emphasis where we want it - on the plate. And with a restaurant as ... More
Pied à Terre
The setting is stark, but for a dominating floral display, and leaves the emphasis where we want it - on the plate. And with a restaurant as critically acclaimed and gastronomically excellent as this, that's more than enough. Fans of truffles and foie gras are in for a treat, as are those of such delicacies as caviar, sea bass and quails' eggs. But if you have a delicate stomach, forget it - one of the chefs specialities is a whole pig's head, and while you may choose not to order it, it could be being eagerly devoured on an adjacent table. Prix fixe menus are available.
The restaurant is very modern in appearance, with gray leather banquettes and a dark wood trim.
Being early, I am lucky, and they seat me up front, next to the windows of red, gray & clear shattered glass.
There are fashionable recessed halogen lights, but not enough of them to make reading the menu easy.
The serving plate is of speckled clear glass with a wide, curved up silver edge and a handpainted red sunflower on it. There are heavy glass water tumblers, and white linen tablecloths.
Very little English is spoken by the waiters, they mainly speak French.
A small plate of green olives is brought.
There will be an eight course meal tonight, and the menu has a notice that one pound (Two dollars at today's currency translation rates) is added to every bill and given to charity for Action Against Hunger.
There is stamped unsalted butter accompanying a bread basket of 5 choices. I have both the plain and the tomato, both freshly baked, delicous and light.
The amuse bouche consists of 4 bites of ??? I can't understand what the waiter says. They are also presented on a shattered glass plate in the shape of a small, raised rectangle.
a ragout of chick peas begins the meal, followed by avocado carpaccio, carmelized endive salad with watercress gelee, parpadelle pasta with camembert sauce & cucumber balls, and a puff pastry with mushroom & black truffle.
A cheese course is next.
The first dessert is a walnut passion fruit mousse. It is superb, creamy, just sweet enough, lovely. I wanted another...
Then comes a chocolate tart with macadamia nut mousse.
I end the meal with a delicious hot mint tea, and the waiter brings the final treat. 6 tiny bite desserts on a curved shattered glass tray.
The presentation at Pied a Terre is lovely, but on the whole, the food was tasteless - I would not eat here again, despite its Michelin 2 star rating.
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