Frommer's Review
Gerard Pangaud departed his restaurant in 2006 to head up a local cooking school, leaving others in charge of his kitchen. But he missed his original métier. So foodies can breathe a sigh of relief, for Gerard is back to supervise the kitchen goings-on and create new dishes, even as he continues his work at the cooking school. Dine at Gerard's Place for elegant French cuisine that's among the best in the city. The dish that made the restaurant famous, poached lobster with Sauternes sauce, still appears on both the lunch and dinner menus ($62!), though slightly reinvented: fresh mango, lime, piquillo peppers, and spinach are its sidekicks now. Diners may order a la carte or choose a $30 prix-fixe menu at lunch or the $87 chef's tasting menu at dinner. Besides the lobster, look for an appetizer of seared sea scallops with parsley mousse and garlic flan, or an entree of roasted duck breast served in a red-wine sauce with roasted rhubarb, or an organic hanger steak with Parmesan herb gnocchi, or whatever the season inspires Pangaud to invent. All desserts are made to order, whether the trio of house-made fruit sorbets or the Tarte Tatin of mango, so you must specify your dessert at the same time you order your entree. The dining room itself is small, seating only 50 at a time, and somewhat modest in design. And this is a quiet restaurant, not a place to get rowdy. You're here for the food and quiet conversation.
Note: This information was accurate when it was published, but can change without
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planning your trip.
