Lutèce, once hailed as the best French restaurant in New York, was a beacon of culinary excellence that operated from 1961 until the late '90s. André Soltner, who took over the restaurant in 1973, transformed it into a bistro-like environment, discarding the previous hierarchy in seating. His dedication to quality and service led to its place in history as a premier dining destination. Despite high costs, patrons remained fiercely loyal, contributing to its legacy. Soltner's impactful cooking, including celebrated dishes like foie gras en brioche, left an indelible mark on American dining.
Lutèce was the best French restaurant in Manhattan, which at the time made it the best restaurant in America, period.
Soltner ran the restaurant like a bistro, doing away with the rigid seating by status and working the dining room personally.
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