- The Scene
With wraparound windows, a sleek marble bar and an active open kitchen, this wide, open space balances intimacy and action. Gracefully curved leather banquettes and beige sculptural brick columns break up the expansive room. The room's size keeps amiable, if harried, servers running.
La Cote plays both sides of the Franco-fence with its seafood-heavy menu: straightforward boiled and raw seafood in the Parisian style, alongside New World Creole and Cajun-influenced dishes. For starters, crispy skewered shrimp play well with a vegetable pear slaw that's crunchy, peppery and spicy in all the right places. Pan-fried redfish gets a deeper Southern treatment with cornbread "Johnny cake," earthy, smothered okra and tangy cherry tomatoes with pickled shrimp for zing. Meaty options include a cured ham chop, a salty and sweet pork loin chop served with molasses-spiked sweet potatoes. Opt for vacherin, blackberry and creme fraiche sorbets on crispy, lemon-hinted meringue for dessert.
- Hotel Dining 2007