The Carlyle Restaurant

The Carlyle Restaurant Restaurant Review:

The crystal chandeliers, fox hunt paintings, and Jeeves-like service provide a fine environment for The Carlyle Restaurant’s French cuisine, under the direction of executive chef Jacques Sorci. It’s impossible to knock the carnaroli risotto which dances with flavor, thanks to the rock shrimp and sautéed hon shimeji mushrooms in a lobster reduction. The nugget of flaky black sea bass sits atop a pillow of fennel fingerling potatoes like a prized jewel, while medallions of milk-fed veal are paired with caramelized baby turnip and butternut squash and veal jus. For every dish, the globetrotting wine list has the ideal match, including some prize finds like a nice 1990 Prince Poniatowski “Aigle Blanc” from Vouvray.