Sightings of chef Michel Richard are rare these days, but just as Rubens had a studio and his acolytes churned out a slew of cherubic figures indistinguishable from the boss’s own, so too, can you dine in Richard’s dazzling workshop and not feel anything is missing.
David Deshaies—who previously quarterbacked the intricate offense at Citronelle—presides over the kitchen here, and his plates have all the Richard hallmarks: immaculate precision, whimsical reinvention, love of textural contrast, depth of flavor.
The list of bests is long. Best fried chicken in the city. Best non-beef burger. Best napoleon. And in an age when pastry chefs are going the way of the dodo bird, dessert here feels like an exuberant celebration.
- Bacon tart
- Goat-cheese Caesar salad
- Lobster burger
- Tuna burger
- Celebration Cake (whipped cream, fruit, and cake inside a chocolate shell)
- Lemon Eggceptional (a twist on lemon meringue pie)
- Chocolate mousse