The best of the food at this restaurant transports a diner to Nice, where Alain Allegretti, the chef and principal owner, was born. more →
Leeks fondant; Perugina sausage; rouget; chestnut cappelletti; farro with veal cheek; tagliolini with cuttlefish; veal rumstek; branzino; duck; lavender crème brûlée; chocolate fondant.
Nice native Alain Allegretti cooks Provençal-inspired fare that reflects his childhood and culinary training under such luminaries as Jacques Maximin, Alain Chapel, and Alain Ducasse. more →
Octopus à la plancha or Perugina sausage, Mediterranean rouget or veal, lemon brioche.
For all its bistros and brasseries, New York's still hurting for traditional French regional cooking. more →
Let’s get one thing straight: Alain Allegretti, originally from Nice, does not serve fusion cuisine at his eponymous eatery. more →
