Brasserie
our comments
The stunning reincarnation of New York's Original 1959 Brasserie showcases the award winning design of Diller and Scofidio and the gutsy modern Brasserie fare of Executive Chef Luc Dimnet. Luc's menu offers traditional classics such as onion soup and cassoulet as well as thoroughly modern French, American Pacific influence such as Chilean sea bass a la nage with lemon grass and lime.- April 2005
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