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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."

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Maybe they just looked at your pictures and decided not to go?

Or it may mean that the board is biased because of features unrelated to the food*. There's nothing wrong with such a bias because we know restaurants are not about food, but Wilfrid and Instagram tog

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]).

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  • 5 months later...

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.

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  • 3 weeks later...

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

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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.

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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.

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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.

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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!

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