which had received high praise from several internet reviewers. It was very nice, tender and tasty but not exquisite. A second appetizer of crab cakes, cake really, was served with a bean paste and a mayonnaise dressing on a red lettuce leaf. After a super crab cake at Francoise, a restaurant in a small Pennsylvanian town, I found this pretty presentation pretty ordinary. Good but not as sweet or as moist and succulent as I had hoped. Turbot, a fish a bit like a large almost round flounder is rarely seen in Australia so we were happy to have it fresh here. It, as with almost everything else here, is grilled with olive oil, capers and lemon. Our two and a half pound fish arrived at the table greatly reduced having been boned and skinned. The fish has a tender firm flesh with a a gentle non fishy flavour. We could have liked to have had a lot more. Their interpretation of a custard cake in a philo pastry was another delight. (Much better than the photo). Their Greek yogurt, available in supermarkets everywhere, was excellent served with honey and mandarin syrup.
This was the dressiest restaurant we went to in New York almost all the patrons were wearing suits and ties. For once they were better dressed than the waiters!
The food was extremely good, the venue noisy but bearable, the wait staff 'in your face' and the prices high.