The spacious new restaurant, the Manhattan homecoming of West Coast chef Laurent Manrique—once a rising star at the Waldorf-Astoria’s Peacock Alley—may be the most ambitious new brasserie to open in years. more →
Raw-bar platters, Creole mussels, grilled Caesar salad, seared sea bass, brioche French toast
Millesime, which opened late last year in an awkward space off the lobby of the Carlton Hotel on Madison Avenue, is another mellifluously named Continental-minded restaurant (the word means “vintage” in French) with familiar throwback dishes on the menu (it’s billed as a “seafood brasserie”) and a well-traveled, even eminent, chef overseeing the kitchen. more →
Pike quenelles or clam chowder, grilled red snapper with frites, Armagnac brioche.
A smart French establishment from the talented chef Laurent Manrique, spread out over the back of the second floor of the Carlton Hotel on Madison Avenue and 29th Street. more →
Raw bar; tartares; smoked herring; grilled Caesar; quenelles; mussels; cod; lobster pot au feu; roast chicken.
Millesime delights palate, eye and even the din-weary ear. How rare to see a chef unknown to New Yorkers, brandishing Michelin stars earned elsewhere, take on a Manhattan space several generations out of fashion and make it work! more →
