We just returned from a very nice meal at Simon's this evening. It was our first visit to this neighborhood place and we were pleasantly surprised. I had read both Elmer Dills and later Larry Lipson's reviews but never found time to go.
It was very quiet-- note to people who don't like loud restaurants not too many guests.
Simon is charming and a veteran chef. His sons are both chefs as well. In fact his older son is the executive chef at Lemon Moon Cafe and previously worked at Melisse.
I had the Lamb Tangine, a very nice stew made with apples, a touch of cinnamon (I'd have liked a bit more) with saffron rice. My husband had the Harira soup made from chickpeas and lentils and then a skewered minced beef called "brochettes de boeuf hache" made from Angus beef. It was excellent. Dessert was a stand out- his version of cheese cake, not too sweet, heavy or dense made with fresh ricotta cheese, french apricot glaze on an almond cookie crust. Really, really super!
Simon was a wonderful host and it's a pleasure to find a restaurant that stands out from the pack. I also liked that there were two fish options and a grilled chicken option on his ample menu.
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