Experience true French cuisine at this restaurant that’s known for its delicate and unique menu.
HIGH STEAKS At his polished French dining room, Townsend, chef-owner Townsend Wentz shows a deft touch with delicate creatures like rabbits, scallops and snails. But last spring, he indulged his love of beef in a big way. “I thought to myself, if I’m going to do beef, it’s got to be côte de boeuf [the show-stopping, thick-cut, bone-in rib steak]. For the French, it’s classic,” says Wentz, who sources 30-day dry-aged sides of grass-fed, grainfinished Creekstone beef from Lafrieda Meats, cuts them into 32-ounce steaks, slow roasts each slab with thyme and black pepper, and finishes them to order in a blue steel skillet. Townsend’s powder-blue-shirted servers present the steak whole before it’s whisked back to the kitchen, carved into medium-rare, umami-rich morsels and plated with seasonal vegetables like heirloom tomatoes and Jersey corn salad in early fall, and pickled chanterelles and roasted parsnips as the weather cools. You won’t find a better steak in the city.