Double
Restaurant · Grandes Carrieres ·
Italian-Japanese fusion with maritozzo, ravioli, and dorayaki.
Italian-Japanese fusion with maritozzo, ravioli, and dorayaki.
"Dinner at Double doubles as theater, and you’ll need to get here early to snag the best seats: Just half of the 12 chairs in this vibey micro-restaurant overlook the open kitchen, granting you the perfect view of the solo chef preparing the eight-course prix fixe dinner. The dishes inflected with Japanese and Italian influences are meant for sharing and occasionally easy to divide, like the pair of steak tartare tartlets topped with bottarga, and individually portioned roasted artichoke crowned with bright, bitter dried grapefruit and doused in lobster bisque. But when it comes to the housemade pastas, it’s every man for himself. You’ll be fighting over every delicious bite of spaghetti alla chitarra with poached oyster and dashi butter, so bring someone you know well enough to toss demureness out the window." - emily monaco
"Ricotta-stuffed maritozzo sprinkled generously with ikura and scallop-filled ravioli are two reasons locals are hiking up to Montmartre to eat at this shoebox of a restaurant with only counter seating. Is it Italian? Is it Japanese? It’s a bit of both, thanks to a Japanese chef who spent seven years cooking in Italy. This spot brings a fresh and unexpected style to a Parisian dining scene that's seen it all. By day, you’ll find simple onigiri available for takeaway from a tiny to-go window, but the real action happens at night, when diners pack in at one of two long wood counters. Order the fresh pastas jazzed up with seasonal vegetables and Japanese condiments (like the grapefruit kosho), seafood, and natural wine from a list that spans France and Italy. Each dish is a surprising delight from start to finish, but the deconstructed hazelnut dorayaki—a play on the layered flavors of tiramisu—is what makes the whole meal memorable." - sara lieberman, lindsey tramuta, lindsey tramuta, lindsey tramuta, lindsey tramuta, lindsey tramuta, lindsey tramuta, lindsey tramuta, sara lieberman, sara lieberman, sara lieberman, lindsey tramuta, sara lieberman
"Ricotta-stuffed maritozzo sprinkled generously with ikura and scallop-filled ravioli are two reasons locals are hiking up to Montmartre to eat at this shoebox of a restaurant with only counter seating. Is it Italian? Is it Japanese? It’s a bit of both, thanks to a Japanese chef who spent seven years cooking in Italy. This spot brings a fresh and unexpected style to a Parisian dining scene that's seen it all. By day, you’ll find simple onigiri available for takeaway from a tiny to-go window, but the real action happens at night, when diners pack in at one of two long wood counters. Order the fresh pastas jazzed up with seasonal vegetables and Japanese condiments (like the grapefruit kosho), seafood, and natural wine from a list that spans France and Italy. Each dish is a surprising delight from start to finish, but the deconstructed hazelnut dorayaki—a play on the layered flavors of tiramisu—is what makes the whole meal memorable. " - sara lieberman, lindsey tramuta
"Ricotta-stuffed maritozzo sprinkled generously with ikura and scallop-filled ravioli are two reasons locals are hiking up to Montmartre to eat at this shoebox of a restaurant with only counter seating. Is it Italian? Is it Japanese? It’s a bit of both, thanks to a Japanese chef who spent seven years cooking in Italy. Double brings a fresh and unexpected style to a Parisian dining scene that's seen it all. By day, you’ll find simple onigiri available for takeaway from a tiny to-go window, but the real action happens at night when diners pack in at one of two long wood counters—the one facing the open kitchen is best—for first or second service. Order the fresh pastas jazzed up with seasonal vegetables and Japanese condiments (like the grapefruit kosho), seafood, and natural wine from a list that spans France and Italy. Each dish is a surprising delight from start to finish, but the deconstructed hazelnut dorayaki—a play on the layered flavors of tiramisu—is what makes the whole meal memorable." - Lindsey Tramuta
"It may be tempting to call this “micro-comptoir” (only 23 counter seats) in Montmartre an Italian restaurant. But for Japanese chef Tsuyoshi Yamakawa, the menu is a culmination of his seven years working with Carlo Cracco in Milan and Antonio Mellino in Naples, combined with experiences in Paris at Le Verre Volé, Saturne, and La Crèmerie. By day, the chef keeps things simple by serving onigiri from a to-go window. But by night, he offers a short menu including savory maritozzo filled with ricotta and sprinkled with ikura (salmon roe), fresh pasta like prawn- and scallop-stuffed ravioli served in bisque, and a deconstructed dorayaki inspired by a tiramisu, layered with praliné cream, toasted hazelnuts, and a coffee biscuit. Pair the plates with a glass of French or Italian natural wine and end the evening with a Japanese highball. Located in the 18th arrondissement." - Lindsey Tramuta
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