Chanterelle
our comments
Though once a groundbreaking restaurant, serving formal food on the fringes of a then marginal neighborhood, Chanterelle has settled into middle age, much like an aging hippie who still wears love beads under his conservative blue blazer. You either love this place or you don’t. We do. Chef David Waltuck and his wife, Karen, who runs the dining room, are welcoming hosts, just as they were when they first opened Chanterelle in 1979 at another location. The minimalist, high-ceilinged dining room is adorned with some of the grandest flower arrangements in town and staffed by some of the most dedicated professionals. The room is a simple square with ruffled curtains and a tasteful simplicity. The prix-fixe menus change monthly and might include Waltuck’s signature grilled seafood sausage, arctic char with a citrus sauce, loin of lamb in a cumin salt crust or grilled foie gras with portobellos. For a little extra, you’ll be seduced by a fine assortment of French, Italian and American cheeses. The wine list is extraordinary; ask for sommelier Roger Dagorn’s advice.- April 2005
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