AAA Inspector Notes
One of the most revered French chefs of our era was the late Joël Robuchon and this return to New York for his high-end global chain was one of his very last projects. The dinner-only main dining room has most guests centered around the open-kitchen on red leather stools, as a seasoned team tends to all their needs. Dishes can be ordered à la carte, but the four-course prix-fixe dinner is highly recommended. Foie gras and caviar are presented gracefully, poetically plated; baby quail so tender. The atmosphere is upscale and relaxed, resplendent in glass, chrome and woods. Impeccably groomed service staff generously lavish attention on diners, while their demeanor is simultaneously confident and knowledgeable. You feel like you are in good hands here. Located right next to the High Line Park, this prime location affords the chance to have an evening stroll and chat about your great dinner if the weather permits. Chef Robuchon would be pleased.