HMGT2305-D445-60462

New York City College of Technology, CUNY

Department of Hospitality Management

 

Janet Lefler Dining Room

 

MEMORANDUM

 

To: ProfessorAbreu, Director of Service

From: Michelle Mayboga, Student

Date: March 8th , 2018

Re: New York Times Restaurant Review

 

 

This week Pete Wells critiqued a restaurant called L’ Atelier de Joël Robuchon located at 85 10th Avenue in Chelsea across from the Chelsea Market, which is probably one of the most expensive restaurant chains out there, starting with Paris where it originated from, Tokyo, Vegas, New York and there are a couple more. It’s the kind of restaurant that serves a huge plate with design and creative presentation with an amazing tiny piece of tasting in the center. This restaurant was originally supposed to be spontaneous but now it has become more about precision for Chef Christophe Bellanca. Pete wells had tried this place three times and was not too satisfied but the last time he gave it a try he was impressed. He gushed a lot about the spectacular breadbasket that was made by Tetsuya Yamaguchi who has been with Mr. Robuchon for 20 years. The dessert must’ve been the best part because he said the chocolate soufflé was probably the best in the whole city. The atmosphere and décor was red leather stools and wine bottles as dividers on the wall to separate the front from the back and the staff wore all black dress code that looked like they were wearing pajamas. Some of his favorite dishes were the king crab in avocado, roasted bay leaf flavored veal sweetbread, beet salad with green mustard sorbet, and the beef tartar. Prices vary from the appetizers being $28 to $95 and main courses $52 to $135. They also offer tasting menus.

 

I would highly recommend this place for those who can afford it and know that they will be getting something rare. Pete wells rating this restaurant a two star so I would defiantly give this place a shot for a special occasion kind of night.

 

 

 

 

 

 

 

“Proving over 65 Years of Quality Service to the Hospitality Industry”

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