Rich Posted April 13, 2017 Share Posted April 13, 2017 Peggy and I were the other two at LCC with Joe. Totally agree with his assessment. This was our third time and it was the best. From the service to the food to the experience, the entire evening could not have been better. The comped Lobster Navarin was outstanding. At a proposed price point of $58, it is a bargain, just for the broth alone. LCC is smoothly running on all its engines right now, it's locked-in. If anyone has been waiting to go, now is the time while it's in this "zone." Quote Link to post Share on other sites
Sneakeater Posted May 23, 2017 Share Posted May 23, 2017 I have to concur with joe and Rich. This place is, if anything, better than ever (at least when Chef Rose is there -- as he was last night) (he looked unprecedentedly relaxed, BTW). They didn't have the lobster navarin. But they DID have a lobster and squab dish that is superb (although Orik would think it had too much salt). There is also a new beef-cheek-and-foie gras terrine that is up there with the best terrines I have ever had. And the eel is back! Service remains perfect. In fact, everything remains perfect, as far as I'm concerned. Just about my ideal New York restaurant. COMP DISCLOSURES: Three or four extra plates of various things, and drinks while we waited for our table (not their fault: we were very late [the gala ballet performance ran way overtime]). Quote Link to post Share on other sites
Sneakeater Posted November 18, 2017 Share Posted November 18, 2017 NEW DISH ALERT:"Choucroute" a la Juive (for two).I was lucky enough to have this the first night it was offered on the menu. This is a choucroute with seared duck breast and confited duck legs subbing for all the meats and poultry, and foie gras subbing for the sausage. Daikon subs for the sauerkraut. Chef Rose told me that white wine was the only curing and, indeed, flavoring, agent used. No juniper.This was delicious. Between you and me, I think I still prefer a trad choucroute. But when the duck was this well prepared -- the breast was supernal, the confit something beyond that -- who's gonna complain? The daikon tasted great. As a Juive, I'm proud. Quote Link to post Share on other sites
Wilfrid Posted November 19, 2017 Share Posted November 19, 2017 I had a big argument with Plotnicki once who said foie gras was inconceivable in choucroute. I know I've had it, but no idea where. Quote Link to post Share on other sites
sweatshorts Posted December 5, 2017 Share Posted December 5, 2017 I was lucky enough to get a 9PM reservation for this Friday night to celebrate my SO's birthday. Who am I kidding, it wasn't luck: I tried and failed on Opentable at midnight 28 days out, then called at 9AM the next morning when the reservation line opened, where they told me to check Opentable again at 10AM when more tables released, which I did, to no avail, so I called back to put myself on the waitlist and there had just been a cancellation. Anyway -- neither she nor I have much experience with classic French food. I've obviously read this thread, but any can't-miss dishes? I think the quenelle is our only definite at the moment. (Neither of us have ever had one.) Also, as someone who knows nothing about wine, I noticed a relative dearth of sub-$100 bottles. Any good values on the list? Here is the link for ease of reference: http://starr-restaurant.com/lecoucoumenus/LCC_wine.pdf Quote Link to post Share on other sites
voyager Posted December 6, 2017 Share Posted December 6, 2017 A really simplistic approach would be to order a bottle of sparkling to start and drink it into the meal. Then choose something that goes with your next courses, or even reorder the bubbly if it suits you. For instance, the lovely and inexpensive La Taille aux Loups from the Loire at $65. Daniel is not known for inexpensive wines, and we have often slurped a good local sparkling wine throughout the meal at his venues. 1 Quote Link to post Share on other sites
joethefoodie Posted December 6, 2017 Share Posted December 6, 2017 That choucroute for 2 sounds great, as does the pheasant. A good job is done on all fish. The terrine, crepinette, and veal tongue are all top notch dishes. Finding value on this wine list is a day's work, to be sure. Perhaps have a cocktail and then a bottle from the very low end of the list. Quote Link to post Share on other sites
Sneakeater Posted December 6, 2017 Share Posted December 6, 2017 Veal tongue, crepinette, fish with sauce veronique, Jewish choucroute, and something I consider a real must that nobody's mentioned before: Squab with lobster. 1 Quote Link to post Share on other sites
Wilfrid Posted December 6, 2017 Share Posted December 6, 2017 Lobster-stuffed squab or squab-stuffed lobster? Quote Link to post Share on other sites
Sneakeater Posted December 6, 2017 Share Posted December 6, 2017 Fricassee. Quote Link to post Share on other sites
Wilfrid Posted December 6, 2017 Share Posted December 6, 2017 Chefs today lack all technique. Quote Link to post Share on other sites
joethefoodie Posted December 6, 2017 Share Posted December 6, 2017 I didn't see the squab dish (which we loved) on the current menu. Quote Link to post Share on other sites
Sneakeater Posted December 6, 2017 Share Posted December 6, 2017 OH . . . . It's on the menu you see when you just click "Menu" -- but NOT on the pdf menu you can download. They have to do something about that -- especially since I didn't even know there was a difference between the two menus until Rich pointed it out here a few weeks ago. Quote Link to post Share on other sites
sweatshorts Posted December 7, 2017 Share Posted December 7, 2017 OH . . . . It's on the menu you see when you just click "Menu" -- but NOT on the pdf menu you can download. They have to do something about that -- especially since I didn't even know there was a difference between the two menus until Rich pointed it out here a few weeks ago. Yeah - the PDF menu is dated 11/14/17 (in small font in the bottom right), so it is at least a few weeks old. No easy way of knowing when the non-PDF menu is from. Not sure which one is current -- my guess would be that the PDF is, since it has the Choucroute that you called a new dish three weeks ago, and the non-PDF doesn't have it. I suppose I will find out tomorrow night! Quote Link to post Share on other sites
joethefoodie Posted December 7, 2017 Share Posted December 7, 2017 Yeah - I would think the menu dated 11/14 is as current as it gets. Quote Link to post Share on other sites
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