New York City restaurant with a glass enclosed kitchen, fully exposed to inquisitive diners, poses a problem for people watchers who want to not only see the comings and goings of the front door, but also get a glimpse of the secret methods that were employed to create such a delectable meal. Quite the conundrum. This issue, however, is easily solved with the offering of two menus – one lunch and one dinner – so patrons have more than one excuse to dine at the resto and thus face the front door for lunch and the kitchen for dinner.

Drawing inspiration from his Italian upbringing and French heritage, Executive Chef Franck Deletrain has crafted some of the most succulent offerings of Foie Gras (served with a poached apple and cider glaze), Ricotta Cheese Gnocchi (with mushrooms and apple smoked bacon), and Seared Sea Scallops (with truffle-whipped Yukon potatoes and Verjus sauce). During the week, the best entrées are the Plats du Jour where the kitchen concocts a special creation particular to each night of the week. If those don’t agree with your palate, you can never go wrong with the Steak and Frites.
-E.J.