Thuet

Frommer's Review

If you visited Centro uptown on a previous visit, you may already have sampled some of Chef Marc Thuet's excellent cooking. His new spot is both a bistro and a bakery, and it allows the fourth-generation chef from Alsace to make use of some of his family secrets (some of the artisan bread-making recipes come from his ancestor Marcel Thuet, who was whipping up breads with a starter instead of yeast 200 years ago). The bistro's menu is hearty and rich, with entrees like a mille-feuille of yellowfin tuna, ocean trout and foie gras, and an aged beef tenderloin with a ravioli of braised tripe. Don't be surprised if you're tempted to return to the bakery after you've eaten here.

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