Ouest

Frommer's Review

When chef/restaurateur Tom Valenti opened Ouest in 2002, it signaled a renaissance in the Upper West Side dining scene. He followed the success of Ouest up with the superb 'Cesca , but Ouest still remains the neighborhood's shining star. With red banquettes and an intimate balcony area, Ouest is both cozy and clubby. Service is personable but also professional -- so good you'll need to keep reminding yourself that you are on the Upper West Side. But what really draws the crowds is Valenti's mastery in the kitchen, especially with meats like his signature braised lamb shank or his melt-in-your-mouth braised beef short ribs. The quality suffers not one iota when you switch to seafood. The sautéed skate is perfectly prepared with a simple sauce of parsley and olive oil, while the baby calamari in a spicy tomato sopressata sauce appetizer was so good I actually smiled as I ate it.

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