In-Depth Review of Hôtel Barrière Fouquet’s New York - AFAR
"The brasserie channels classic French bistro style with red chairs and a bar, led by chef Bradley Stellings under the culinary oversight of Pierre Gagnaire; the menu mixes traditional dishes like steak tartare and onion soup with regional seafood such as Maine lobster and Blue Point oysters finished with horseradish Chantilly cream and beetroot jelly, and a standout Caesar salad topped with tender lobster and fresh herbs." - Kristin Braswell
