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"At sunset, the curtained floor-to-ceiling windows cast a golden glow across the stately dining room and, while the marble bar and brown-aproned bartenders set a delicious ambiance, Aaron Bludorn’s menu is the most impressive part of the meal. His expert blend of French technique and inventive formats culminates in the escargot vol au vent: garlic-butter–doused snails whipped into a flaky, light vol au vent so that the delicately chewy escargot and airy pastry create an indulgently French moment of nirvana." - ByThe Bon Appétit Staff