Cuisine:

• Others
• Chinese

Philippe Description:
Philippe is considered an institution for New York's rich and famous, so chef Philippe Chow and his partner Costin Dumitrescu opened branches in Miami, Mexico City, and then Los Angeles. After taking over the celebrity spot once occupied by Dolce, the interior designer created a rather simple décor, applying the red/black/white scheme found in the other locations, and keeping the bar where it was as well as the two levels of the main dining room. Chow is not here all of the time, so, to ensure continuity, the menu is the same in all of his restaurants. The uncomplicated and unsophisticated food is based on traditional Chinese cuisine with some Western influences. There are quite a few appetizers to choose from among the hot and sour soup, the spinach salad with a plum and lime juice vinaigrette, the Maine lobster spring rolls, the salt and pepper calamari and the shrimp toast. We recommend that you try at least one satay served with Chow's famous cream sauce, and a lettuce wrap. If you arrive at the right time, around 8 p.m., you will not miss the dexterity of the chef preparing in seven minutes one and half pounds of noodles right in front of your eyes. They are served with a veal, vegetarian or pork bean sauce. Note that the prices of the entrées are for two, with the most exciting the Peking duck (no need to drive all the way to Chinatown). The green prawns, served with water chestnuts, have turned green because they have been marinated in pesto. Favor the string beans over the brown rice. Finish with the delicious home-made sherbets, though pâtisseries are available. There are a few signature cocktails to try, unless you prefer wine from the short wine list. Smokers will enjoy the cigar room in the back.


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