Do Fashion Brands Make Good Restaurants? | Eater NY

"Inside a five-story Louis Vuitton flagship on East 57th Street, the fourth-floor café channels a modern take on luxury snacking with an impressive, logo-woven menu from chef Christophe Bellanca and executive pastry chef Mary George. Conceived after Bellanca’s time in France in collaboration with Arnaud Donckele and Stephen Starr, the offering leans sustainable with tri-state sourcing and aims for Michelin polish. Early bites set the tone — think a monogrammed potato waffle crowned with crème fraîche, caviar, and chives — while playful dishes like the "Crab Louis" served in a half avocado with pastoral herbs and tomato passata, and ceviche with sea bream, edible flowers, and leche de tigre, underline the concept; dessert keeps the branding cheeky with a matcha ice cream sundae built around a marked scoop, raspberries, whipped cream, and a matcha brownie at the bottom." - Alexis Benveniste