Went to Brasserie Tatin for lunch, and I figured out the problem: they have Jennier's disease- good French ingredients, but with the flavor extracted. Maybe it's a curse that goes with the building?
Definitely a pleasant place, but nothing outstanding. The only big mistake was the Baked Alaska. First, it wasn't baked, but merely blowtorched; they used overly sweet Italian meringue, as they weren't cooking it; there were no contrasting flavors; and the chocolate ice cream was rock hard. Send that baker back to Philadelphia! To my mind, noisy Petit Louis is still a better bet.