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- Cuisines: American, Asian, French
Once considered one of the very best restaurants in town, one sixtyblue has been eclipsed in recent years by newer, flashier places. But if you're looking for a dining experience that is refined without being stuffy -- and you prefer reading menus that don't require a thesaurus -- then you'll have a memorable meal here. (Basketball legend Michael Jordan, one of the owners, has been known to mix margaritas at the bar.) While I found the prices high for the fairly straightforward food, the restaurant's tranquil dining room and stellar service are worth the splurge for serious diners.
Designed by Adam Tihany (Le Cirque 2000, Jean Georges), the setting is sophisticated and modern, with high ceilings, upholstered banquettes, and carpeting that keeps down the noise level. The restaurant's relative quiet is one of its biggest assets (there's also plenty of space between tables, making this is a good spot for business discussions or romantic whispers). Also, the service is top-notch but unobtrusive.
Chef Martial Noguier brings a French influence to the preparation of the contemporary dishes, but he draws on practically every world cuisine for inspiration. The must-have appetizer, if it is offered, is the duck confit, which is fall-off-the-bone tender; an orange glaze and slice of Grand Marnier-soaked French toast provide the perfect complementary flavor. Entrees include a wide range of meats and fish: the signature delmonico steak with potato puree, thyme, and roasted shallot sauce; guinea hen with glazed baby turnips, dried raisins, and prosciutto; and blue nose grouper with bell peppers, quail eggs, capers, pine nuts, and Niçoise olives. The extensive dessert menu includes a selection of homemade truffles; or you might skip the liqueurs and treat yourself to the hot chocolate sampler.
- © Frommer's 2013
- Very Highly Recommended 2010