La Folie

Frommer's Review

I call this unintimidating, cozy, intimate French restaurant "the house of foie gras." Why? Because on my first visit, virtually every dish overflowed with the ultrarich delicacy. Subsequent visits proved that foie gras still reigns here, but more than that, it reconfirmed La Folie's long-standing reputation as one of the city's very best fine dining experiences -- and without any stuffiness to boot. Chef/owner Roland Passot, who unlike many celebrity chefs is actually in the kitchen each night, offers melt-in-your-mouth starters such as seared foie gras with caramelized pineapple and star anise vanilla muscat broth. Generous main courses include rôti of quail and squab stuffed with wild mushrooms and wrapped in crispy potato strings; butter-poached lobster with glazed blood oranges and shiso, scallion, carrot, and toasted almond salad; and roast venison with vegetables, quince, and huckleberry sauce. The staff is extremely approachable and knowledgeable, and the new surroundings (think deep wood paneling, mirrors, long, rust-colored curtains, and gold-hued Venetian plaster) are now as elegant as the food. Best of all, the environment is relaxed, comfortable, and intimate. Finish with any of the delectable desserts. If you're not into the three-, four-, or five-course tasting menu, don't be deterred; the restaurant tells me they'll happily price out individual items.

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.

Back to Top