Chinois on Main

Frommer's Review

Wolfgang Puck's Franco-Chinese eatery bustles nightly with locals and visitors wowed by the restaurant's reputation and rarely disappointed by the food. Groundbreaking in its time, the restaurant still relies on the quirky East-meets-West mélange of ingredients and technique. The menu is almost equally split between Chinois's signature dishes and seasonal creations. The most famous of the former are Cantonese duck in a sweet-tangy plum sauce, and farm-raised whole catfish that's perfectly deep-fried and dramatically presented. Terrific newer dishes include grilled Maine sea scallops on a bed of garlic spinach, and braised short ribs with sweet sake soy glaze served over potato purée. Try the trio of crème brûlées for dessert. The dining room is as visually colorful as it is acoustically loud. Jackets and ties are requested but not required. Tip: If you like fiery cooking demonstrations, ask for a seat at the kitchen counter.

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