Le Coucou

Chef Daniel Rose collaborates with restaurateur Stephen Starr to translate Parisian culinary heritage for New York. The kitchen focuses on rich classics, serving a tender, pudding-textured foie gras and a generous duck à l’orange alongside chops and crème brûlée. Meals here often end with a gift of warm, freshly baked mini Madeleines. While the attentive service allows for long, uninterrupted conversation without pressure to turn the table, keep in mind that pricing skews expensive and the seasoning can occasionally lean heavy.