About Central Michel Richard
The late Michel Richard lives on at this French-American bistro where diners revel in his famed dishes—think “faux gras” (made with chicken instead of goose liver) and sous-vide fried chicken. Richard protégé turned restaurant partner David Deshaies and chef Tony Roussel keep these plates on point while injecting new energy with creations such as lentil “coco” curry heaped with fried tofu or a bright salad of avocado and radicchio with blue-cheese shavings. End with a Richard-stamped sweet, whether a crispy-crunchy chocolate bar or lemon “eggceptional.” Expensive.
Also great: Gougères;bacon-onion tart; fish croquettes; duck-leg confit with chestnut “risotto”; lamb-shank pastilla; short ribs bourguignon.