Benoit

Benoit Restaurant Review:

Alain Ducasse has taken back The Big Apple with Benoit, inspired by the landmark Paris bistro opened in 1912 and now snatched up by the Ducasse Group. In the dining room, engraved glass panels rub shoulders with antique mirrors while hanging sconces pour pensively over crimson banquettes. Escargots eaters will love the Benoit version: each plump and nicely cooked escargot hides under a croûton hood. Main dishes include an ultra-tender, lemony chicken, steaks and roasted cod. The seared scallops, cooked to bring out the buttery goodness, are always a good bet. Don’t miss ending your meal with the mini profiteroles and their chocolate fondue, unless vanilla millefeuille is part of your Parisian dream. The extensive wine list proposes selections for every budget.