A wonderful chef has been added to the team of Mike, Dan and pastry chef Pierre Reboul. He is Juan Cuevas. Jusn was Sous Chef to Delouvrier at the former Lespinasse, and worked at ADNY.
The meal began with a shotglass of tomato veloute, with smoked tomato and parmesan foam. Then, toro tartare.... Then, in a martini glass, lobster with carrot consomme and parsley accompaniments. Yum.