Very creative cuisine. The fois gras baklava was amazing. The crunch and slight sweetness of the baclava paired perfectly with the seared fois gras. The lobster poached in butter was delicious however the accompanying vegetables were ice cold and had to be sent back to be heated. I expect to pay 150.00 per person at fine restaurants in NYC, but I also expect top service. Several servers barely spoke English and none of us could understand what the ingredients were, when asked. They never anticipated our needs like fine restaurants in NYC normally do. Maybe it was an off night for service, and I would return to have the excellent food.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.