"At La Tete d'Or, he scattered French touches throughout, including the classic Lyonnaise salad as a nod to his hometown, tableside carts, and potatoes served eight ways. Plus, there are plenty of exciting options for those who opt out of ordering steak. Frisee rillons - a steakhouse-worthy salad topped with chicken liver croutons and a runny egg. Prime rib - it costs $130, but it's a showstopper carved tableside from a cart, and comes with three greatest-hits sides: creamed spinach, pommes puree, and a popover."
"This is a true new-school Manhattan steakhouse, and its location steps from Madison Square Park attracts a mix of investment bankers, out-of-towners, and families. There's a martini on just about every table, diners are dressed to impress, and the wine is flowing. Look around, and you can tell business deals are being made, and romantic relationships are making their ways onto the next level."
La Tete d'Or, Daniel Boulud's first Flatiron steakhouse, combines French details with modern steakhouse theater. Classic Lyonnaise salad, tableside carts, and potatoes served eight ways nod to French roots while varied non-steak options broaden appeal. Menu highlights include frisée rillons with chicken liver croutons and a runny egg; a $130 prime rib carved tableside with creamed spinach, pommes purée, and a popover; and a spiced Sasso chicken as a satisfying alternative. The smallest seafood tower, priced at $130 and listed "for two," easily feeds four and includes clams, oysters, shrimp, razor clams, and mussels. The David Rockwell–designed dining room attracts a dressed-to-impress crowd, with martinis and flowing wine creating a business-and-romance atmosphere; booths for four offer a good vantage of the servers' choreography.
Read at Eater NY
Unable to calculate read time
Collection
[
|
...
]