Le Rêve

Frommer's Review

This restaurant is for serious diners, for whom fine dining is one of the ultimate expressions of civilized life. The chef/owner Andrew Weissman is originally from San Antonio but has spent many years honing his craft in France and elsewhere. His exacting method of cooking has garnered lavish praise and won many awards from the national food press. He demands the best ingredients, takes no shortcuts, and aims for an ideal encounter of simplicity with composition. The menu items come and go depending upon availability. When they're on the menu, scallop dishes as well as beef tournedos dishes are good choices. The caramelized onion tart is a perennial. Try it. Nothing can be ordered a la carte. There is a tasting menu (with or without wine) and five-, four-, and three-course menus available, too.

The attention to detail extends to the choice of wines, the small size and arrangement of the dining room, and the manner of service -- all is aimed at complementing the food without being imposing or distracting. For this experience, the diner must allot ample time (2 hours at a minimum) and eliminate sources of disturbance such as cell phones. Men are required to wear jackets.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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