Chef Tsuyoshi Yamakawa's Double offers an eight-course tasting menu where Italian and Japanese culinary traditions collide at an exceptional value, making upscale dining accessible.
Ricotta-stuffed maritozzo sprinkled generously with ikura and scallop-filled ravioli are two reasons locals are hiking up to Montmartre to eat at this shoebox of a restaurant with only counter seating.
Dinner plates nibbled under the rust-toned lights, taking inspiration from all over the place: scallop tartare with smoked ricotta and shaved Chioggia beets.
A comforting maritozzo (a plump brioche) filled with lemony ricotta and dotted with salmon roe; quail prepared two ways served with potato purée and a deeply reduced jus de viande.
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