When I first moved to New York ten years ago and knew nothing about food or Anthony Bourdain, I thought Les Halles was exceptional compared to its downtown neighbor, L'Express. Unfortunately my last few visits have been just average. Les Halles still provides the classic French Brasserie atmosphere, but with loud radio music, which is almost unbearable anywhere near the bar area of the restaurant.
Let's start with the appetizers.
Les Rillettes du Boucher - house made shredded pork confit. The cornicons provided more flavor than the confit.
Steak tartare - always loved the tartare as they prepare table side with as many of the ingredients as you wish. Our waiter asked if we would like it mild, medium or spicy and we ordered spicy which turned out disastrous. You would expect a mild spiciness from the Tabasco, but it felt as if we were just eating a textured Tabasco sauce.
Fortunately, the beet and goat cheese salad did not disappoint. This dish is appealing not only to the mouth,
but eyes. The beets are dark red and roasted below a thin wheel of goat cheese.
Didn't bother with the two steaks (Flatrion or Steak Frites) as they were lukewarm, difficult to chew and the frites (what I consider the best thing they have going) oily.
The dishes I usually order, but not this trip, of Choucroute and Cassoulet have never missed a beat! They are extremely heavy dishes, but hopefully, you'll be up for the challenge (and the pork!!!)
Les Halles 411 Park Avenue South @ 29th Street
Reservations recommended
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