Cuisine:

• Bar
• French
• Bistro

Benoit Restaurant & Bar Description:
Alain Ducasse has taken back The Big Apple. After opulent Adour, enter Benoit, inspired by the landmark Paris bistro opened in 1912 and now snatched up by the Ducasse Group. Inducted into the legendary La Côte Basque space, Benoit boasts a complete Belle Époque redo. The vibrant bar area wears black and white stripes, and in the dining room, engraved glass panels rub shoulders with antique mirrors while hanging sconces pour pensively over crimson banquettes. Chef Pierre Schaedelin prepares a succulent pig cheeks appetizer that makes for a perfect start. So does the flakey Alsacian potato gnocchi (nicely complemented by a medley of vegetables). Escargots eaters will love the Benoit version: each plump and nicely cooked escargot hides under a crouton hood. Main dishes include an ultra-tender, lemony chicken and a mustard-encrusted braised pork shank. The day boat scallops, cooked to bring out the buttery goodness, is always a good bet. Don't miss ending your meal with the mini profiteroles and their chocolate fondue, unless vanilla millefeuille is part of your Parisian dream. The extensive wine list proposes selections for every budget.


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