Categories Food

Recette Photos
  1. Recette
  2. Recette
  3. Recette
  4. Recette
  5. Recette
  6. Recette

The Daily Meal Editors and Community Say

Add Your Review

Foursquare Tips
Jenn Liu
This one's easy. Get the cauliflower raviolo. You'll get a taste of pasta, mushrooms, veggies, and seafood in one bite!
Try out the waterbed.
vinise weeks
I would go back purely for the deconstructed smores dessert...a MUST!
Georges Duverger
Get there (i.e. book) after 9:30pm when the restaurant gets less crowded, otherwise it can be noisy. Great service!
Quintessential West Village spot. The spicy sweetbreads satisfy, as does the scallops and lobster risotto. The special Caipirinha made with apple/beet juice and fresh ginger, fantastic.
Meng He
Try the PB&J pain perdu!
robert balahura
New favorite. Try everything.
Approach Guides
For a nice white wine (and a great value), opt for Domaine Mardon's Quincy; this Loire Valley appellation produces rounder, mineral-driven versions of sauvignon blanc; 2009's good vintage. Enjoy!
Kate Huyett
For brunch menu, scallop salad and the sweet pea soup with foie gras is amazing. For wine, there's a $60 Chardonnay that's great
Interni Magazine
The second coming of Jesse Schenker and Christina Lee's Recette serves up "contemporary" American food with French technique.
Bullfrog & Baum
One of Sifton's favorites of 2010 this small spot had a huge year. Jesse Schenker's is menu is always changing but some staples are the Salt Cod Fritters and the Berkshire Pork Belly.
cally b
tasting menu is the way to do it here!
Try the Berkshire Pork Belly
Try the Roasted Scallops
You can get one of our fav tasting menus here (five or seven courses) and this re-invented French spot is also one of the year’s best restaurants from Where to Eat 2011!
The Wall Street Journal
From the short, but diverse, brunch menu, try the dish of perfectly cooked sunny-side-up eggs with a tangy green salad, potatoes cooked in duck fat and three strips of bacon.
Adam Platt: “The wine list is notably varied for a restaurant this size. I like the Don David Michel Torino ’07 Malbec.”
The smores dessert is a must-try. Kudos to pastry chef Christine Lee!
The New York Times
Looks casual. It isn't: those small plates taste big. You'll wantcharcuterie, cod fritters, pork belly, wine. S'mores to finish, ofcourse.
Meryl Cooper
Do not miss the Razor Clams and the Fluke. Also - make sure Young helps you with your wine choices. Spot on!
Venue data powered by foursquare foursquare