Dumonet at the Carlyle

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Dumonet at the Carlyle

Photo: Cititour.com

Contact Info:

Address: 35 E. 76th St (near Madison Ave)
City: New York, NY
Zip: 10021
map: View the Map
Phone: (212) 744-1600
Website: http://www.thecarlyle.com/dine1.cfm

Food Info:

Cuisine: French
Payment: Amex Visa Mastercard

Details:

Manhattan’s most sumptuous dining room is a feast for the eyes and the palate. A long time favorite among eastside neighbors, and visiting glitterati.

Cititour Review:

Hotel dining is a privilege reserved for the rich (or those with hefty expense accounts), and Dumonet at the Carlyle is no exception. Usually. But I was able to catch a special three-course $29.04 lunch (check ahead for future specials). This extraordinary deal allows you to experience this room's civilized elegance and superb service at a true fraction of its normal tariff. Menu choices are quite limited, but you'll likely find something to suit your tastebuds -- and portions are surprisingly generous. Starters include the soup du jour, an excellent Caesar salad with plenty of croutons, generous slices of parmesan, and a pleasingly light mustard-anchovy dressing, and a whole chilled artichoke accompanied by a very good mustard vinaigrette. There are two permanent main courses: a roasted organic chicken (which we didn't sample) and a hearty escalope of salmon served over a bed of curried lentils. The daily specials, however, may prove irresistible. Monday's Coq au Vin was robust and mouth-filling (and accompanied by superb mashed potatoes); later-in-the-week options include such Gallic delicacies as lamb navarin, liver a la Lyonnaise, veal cheeks fricasee and rabbit with mustard sauce. Dessert is definitely a win-win situation. The house's crème brulee, with its burnt sugar crust and creamy vanilla custard, may be the city's best rendition of this often-mangled favorite. But the New York style cheesecake is equally decadent and equally delicious. So is the after-dessert plate of homemade chocolates, jellies and cookies. See, luxury isn't only for the upper crust.

 

Review By: Brian Scott Lipton

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