It opens today.
Soft openings are designed to give a new restaurant a chance to work out the kinks before officially welcoming the public — and often, they are a bit of a mess. Even after months, sometimes years, of preparation, night one of actually serving guests is the first time that countless pieces must come together.
The bar, which has no seats, doubles as the host stand, a rarely seen setup that seemed to work well. Along with a well-curated wine list , the concise cocktail menu includes libations inspired by the brief post-World War I, pre-Prohibition era, like the $16 sweet and smooth cognac and Bénédictine-based Fiope"circa 1921," as the menu notes.
The Peche Melba Parfait arrived looking like half of a ripe, sliced peach in a shallow bowl. Cut into it, though, and you'll find an orb of custardy, French-style parfait made with white chocolate and vanilla and served semi-frozen. The peach-like exterior is actually a raspberry glaze, and it's served with fresh peach slices, raspberries and dots of chantilly cream for a summertime treat that should not be missed.
France Dernières Nouvelles, France Actualités
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