"Gabriel Rucker, in his years at Le Pigeon, often molds the casual or unexpected into a fine dining format, from fried chicken to coconut shrimp. More than 15 years after its opening, Le Pigeon is as inventive as ever, thanks in part to the recent appointment of former Canard chef de cuisine Dana Francisco to head chef. The current menu involves courses like beef carpaccio invigorated with habanada and crowned with thinly shaved matsutakes, and sturgeon pastrami circled with a Swiss cheese and caviar sauce. While Rucker has consistently revamped his tasting menus over the years, the finale — a foie gras profiterole — remains a testament to Rucker’s cheeky culinary style. Vegetarian tasting menus are available." - Eater Staff
David Reamer