I haven’t been here for awhile, but I used to go A LOT and the food was always incredible. The old sommelier Franz Hoffsteadter turned me on to Austrian wines like Franz Hirtzberger Singerriedel and Prager Wachstum Bodenstein (not to mention Rudi Pichler wines). The beef cheek is great, and the sweetbreads are phenomenal. Also, they used to do yellowtail or sturgeon in this green sauce that was amazing.

Service is ok. Decor is beautiful. The food is not as good as Bouley. Why go here when you can go next door to Bouley?