MICHELIN Guide’s Point Of View
After moving to the Financial District, Chef Nicolas Delaroque has succeeded in ensuring that this contemporary French bistro does not miss a beat. The petite dining room is polished and sophisticated but never stuffy, combining brown leather banquettes and exposed brick with a backlit white marble bar. Find the best seats towards the immaculate, white-tiled open kitchen located in the back. The menus change frequently, promising that each dish showcases peak-season ingredients. The lunch carte is well priced and bound to attract a flock of business diners. At dinner, the six-course chef's tasting is a worthwhile recommendation, in addition to the à la carte offerings. Regardless of the time of day however, this all translates into tremendous value for such expertly prepared cuisine. Everything turned out of the kitchen is perfectly cooked and seasoned, beginning with lightly poached white asparagus accompanied by trout roe and lemon. Freshly shelled peas with spring onion, meaty clams and smoked cod custard combine acidity, creaminess and incredible flavors. Delectable desserts have included apricot confit on almond crumble with refreshing bay leaf-ice cream.