Benoit: Paris, pour moi? With the opening of Benoit, the American clone of Alain Ducasse’s legendary Paris bistro of the same name, the culinary master proves he’s just as adept at creating affordable mid-level cuisine as gourmet finery. Park on the lush red banquettes and take in the delicate chandelier and sconces leftover by previous tenants La Côte Basque while you parse the dizzying wine list. With over 200 bottles from around the globe, now that they have their liquor license, Benoit is a wine lover’s drunken fantasy (although the $15 champagne cocktails are also tempting). Executive Chef Sébastien Rondier shows his experience with his excellent menu of classic French recipes, many of which date back a century or more. If staple dishes like escargots ($10), onion soup ($9), and duck à l’orange ($24) don’t scratch your Parisian itch, nothing will. |
