f you can’t tell from the American French moniker that this restaurant purveys cuisine from the American Nouveau genre, then you’re far from elite foodie status.

This Upper East Side haunt twists you beloved American ingredients and recipes with French technique and flair such as sautée, frisée, soufflée and an assortment of other “e-accented” descriptions. The cheese plate has a few delicious French selections though I’d save room for the Orange Crème Caramel instead.
-E.J.