If Jean-Georges is content to reprise former hits from the old French canon, then Jesse Schenker and his band of tattooed kitchen serfs at Recette, in the West Village, seem bent on dragging it, kicking and screaming, into the new millennium. more →
Crispy sweetbreads, halibut, graham-cracker ice-cream s’mores.
An ambitious restaurant in the space of a deeply casual one, with a menu that appears to embrace the small-plates trend. more →
Charcuterie plate, cod fritters, beans with chorizo and anchovy, sweetbread, ocean trout, pork belly, s’mores, apple napoleon.
Sometimes, small-plates restaurants, attempting to unshackle diners from the tyranny of a three-course dinner, end up creating an even more oppressive regime of unsatisfying meals and inflated bills. more →
Ocean trout with shellfish emulsion, sea scallops with coconut broth, crispy sweetbread, deconstructed s’more
Recette serves supermodel-friendly small plates and rewards the fashionably layered. more →
Duck carpaccio wrapped around a tube of chicken liver mousse is a clever study in restrained gaminess. Charcuterie. Foie gras. Dessert.
This elegant restaurant, straddling the border between the West Village and the Meatpacking District, is a bit of a misnomer: Recette is the French word for recipe but the young kitchen staff hardly pays attention to the definition of a cuisine. more →
