Les Halles Downtown
Restaurant Week in NYC, there are all sorts of specials to encourage you to dine out.
And so we found ourselves having lunch at a lovely bistro on John Street.
Outside it's a hot summer day, but inside it's dark and cool, lovely dark wood bar, panelling, furniture. The rooms are long and narrow. Very charming.
The menu is French but not frou-frou. Lots of hearty meals, even at lunch.
I ordered from the special "Restaurant Week" prix fixe menu. You get an appetizer, entree and dessert. Portions are smaller than the normal menu and choices are limited, but you can have an excellent lunch for a reasonable price.
I had a duck appetizer. It was slow cooked to the consistency of a pate, and was served with garlicky toasted bread. Very nice.
Main course was steak with bernaise sauce, frites and salad. The steak was served medium rare, as I requested, and was so tender and juicy... The potatoes were cut shoestring style and fried to an incredible crispness.
Dessert was Nutella creme brûlée. I love creme brûlée but had never had it flavored like that. Creamy, with a sugar crust, but not overly sweet or cloying. That and a cup of coffee made a nice finish to lunch.
- Posted using BlogPress from my iPad
And so we found ourselves having lunch at a lovely bistro on John Street.
Outside it's a hot summer day, but inside it's dark and cool, lovely dark wood bar, panelling, furniture. The rooms are long and narrow. Very charming.
The menu is French but not frou-frou. Lots of hearty meals, even at lunch.
I ordered from the special "Restaurant Week" prix fixe menu. You get an appetizer, entree and dessert. Portions are smaller than the normal menu and choices are limited, but you can have an excellent lunch for a reasonable price.
I had a duck appetizer. It was slow cooked to the consistency of a pate, and was served with garlicky toasted bread. Very nice.
Main course was steak with bernaise sauce, frites and salad. The steak was served medium rare, as I requested, and was so tender and juicy... The potatoes were cut shoestring style and fried to an incredible crispness.
Dessert was Nutella creme brûlée. I love creme brûlée but had never had it flavored like that. Creamy, with a sugar crust, but not overly sweet or cloying. That and a cup of coffee made a nice finish to lunch.
- Posted using BlogPress from my iPad
If I remember correctly, Anthony Bourdain is known to work in the kitchen at Los Halles.
ReplyDeleteYes you remember correctly!
ReplyDelete