Ouest Revisited: Eggy Ecstasy, for Starters

Hounds can’t stop talking about two delicious, comforting appetizers at Ouest. One is crispy poached egg with smoked duck breast and bitter greens. The other is a rich truffled “omelet souffle” with mousseline sauce.

This kind of hearty, well-conceived chow has won a devoted neighborhood following for Ouest, a five-year-old American bistro. Smart orders include roasted and braised meats and poultry, including roast chicken, grilled pork chop or rib eye, braised short ribs, and crispy pan-roasted squab. Also recommended: prosciutto-wrapped halibut, roast sturgeon with mushrooms and truffled rice, and a knockout appetizer of cauliflower custard with poached lobster, mushrooms, and leeks. Some find the dessert choices lackluster and dated.


Ouest [Upper West Side]
2315 Broadway, between W. 83rd and 84th Sts., Manhattan
212-580-3481
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