Description
Chef Ed Brown (Sea Grill) presides over this grand, white-columned eatery on the UWS. Despite clumsy service and an awkward menu breakdown (see the tasting collection featuring randomly proportioned Sea Grill holdovers), the meals here excel. If it swims, it wins: Silken scallop and foie gras are united in wonton skin ravioli; halibut is surrounded by clams and bathed in a vibrant parsley-tinged sauce. A profusion of luxe ingredients can translate to a pricey meal, but it proves a worthy splurge in a neighborhood that is slowly earning its fine-dining cred, one restaurant at a time.
Read our
full review of eighty one.