Summary
The tiny complimentary glass of salsify veloute, a creamy oyster plant soup, sets the tone for what's to follow at 2941 restaurant.
The elegant restaurant lost its initial chef, Jonathan Krinn, six months ago. Now, firmly ensconced at the helm of 2941 is Bertrand Chemel, a young Frenchman formerly of Cafe Boulud in New York City. His credentials are first-rate, his skills quickly evident, and he cooks with a light touch. He doesn't overpower fundamental flavors with unnecessary ingredients, and his combinations are frequently original and always interesting. It is a pleasure to savor his dishes.See the full content of this document
Extract
French Elegance Key at 2941
2941 always has been a lovely place to dine, especially during the day, when the gardens, with their fountains, ponds and plantings, bring the outdoors into the restaurant through the floor- to-ceiling windows and are reflecte...
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