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GourmetLiveOctober 17, 2010Chef/owner Bruce Naftaly's prix fixe menu still trumpets names of farmers, foragers, and friends, thanking them for “wind-dried” salmon and for Cabernet pressings that flavor his boeuf à la ficelle.
Eric 黄先魁 HwangMay 20, 2012Try the Bœuf  La Ficelle - Organic Beef Tenderloin simmered in stock with Marrow, housemade Mustard in Cabernet-Pressings Sauce
Jennifer Murphy TaylorFebruary 10, 2012oh my god it's closing this spring, need to go before then!!!!
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"Waffle was good but fried chicken wasn’t even mediocre. Steak frites and steak tartare disappointed. Legumes were good though"
Neel Hajare - 7.1
"The couch in the lounge us comfy, the beignets are amazing and so is my 35th street Collins. This place is great!"
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