The stunning reincarnation of New York's original 1959 Brasserie showcases the award-winning, ultramodern design of Diller + Scofidio. Executive Chef ... More
The stunning reincarnation of New York's original 1959 Brasserie showcases the award-winning, ultramodern design of Diller + Scofidio. Executive Chef Luc Dimnet's menu demonstrates a bold use of flavor giving an unexpected taste to classic French brasserie fare. Savor traditional dishes including Onion Soup Gratinee and Maine Bouchot Mussels Mariniere or modern plates like Gougonettes of Cod and Long Island Duck Breast Confit. Visit our other great restaurants by clicking on the link below. http://www.patinagroup.com target=_new The Patina Restaurant Group
Located at the classic Mies van der Rohe designed Seagram Bldg, Park Avenue--renovation by Diller + Scofidio makes diners feel they re on stage + something spectacular is about to happen-- it is, though Culinarily speaking: Exec Chef Luc Dimnet creates updated classics: Red Snapper w /Lemon Thyme Braised Artichokes; Magret de Canard Sugar Snap Peas, Glazed Turnips, Spiced Apricot & Tarragon; Foie Gras au Torchon--Great Brunch: private booths Fab
I figured I'd finally give this restaurant a try since it was Restaurant Week. Well, I will have to tell you that I definitely wouldn't recommend the entrees at that place! The appetizers and desserts were decent, but all the entrees that my friend and I had were just terrible! I mean, we ordered fish and steak, and I could see the salt glistening off the plate! Unless you plan to raise that high blood pressure, please stay away from the main entree dishes! The ambience was chic, guess its a good happy hour bar!
the decor is fine, whether you like chic or otherwise. the food is actually pretty good, but seriously undermined by the lack of service. from the start, it gave us a bad feeling when the waiter lacked any of their bar's vodka selection when we first got acquainted. he did not introduce himself; he didn't know too much about the specials except saying it's good, it'll melt in your mouth... nothing about the ingredients, way food is prepared...etc. although we'll give it to him that he was thorough w/the with boullabaise. an overall disconnect from the kitchen. oh, and the kicker? --- he forgot to check with us regularly. water glasses left empty; second round of wine not served before a dozen bites into our entrees, entree plates sitting for awhile before we finally asked for it to be bused and suggested that they bring us our desert menus. during the course of the evening, we were served by 2 overseeing managers when we couldn't find our waiter. even the casual but friendly waiters from craftbar (we tried the night before) did a better job knowing their food, but for only half the price.
The Brasserie seemed to take me back to Frankfurt Germany rather than a french setting.. Restaurant week menus where adequate but I needed to order extra appetizers. Overall the food was very tasty ...but the decor and ambiance had me looking around rather than settling in.