+
Restaurants & Bars

La Luncheonette report

Jeremy Osner | Sep 11, 199809:44 AM     1

My wife's being on a diet has put a crimp in my eating
out lately; but last night I managed to slip off by
myself for a quiet dinner at La Luncheonette, on 10th
Ave. and 18th Street.

The food there really blew my mind -- I had an
asparagus vichyssoise and linguine with wild mushrooms
and basil, and everything tasted _just right_. The
glass of sauvignon blanc I ordered was a little
disappointing. I skipped dessert; with tax and tip it
cost $30.

Service is friendly, and the decor is nice; overall I
recommend it highly. One thing that seemed a little
unusual was the number of organ meats dishes on the
menu -- like nearly half the entrees, if I'm
remembering correctly, featured organ meats. I can't
remember going to a restaurant that had more than maybe
one or two such dishes.

Jeremy

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes
Food Trends

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes

by David Klein | This Taiwanese popcorn chicken recipe is going to change your dinner game. Craving fried chicken...

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved
Food News

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved

by Amy Schulman | Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated...

10 Delicious Ways to Use Extra Egg Whites
How To

10 Delicious Ways to Use Extra Egg Whites

by Pamela Vachon | If you have extra egg whites, don't just toss them in the compost—acquaint yourself with how to use...

The Viennese Sacher Torte Gets a Modern Upgrade
Food News

The Viennese Sacher Torte Gets a Modern Upgrade

by Amy Schulman | The art of pastry certainly requires following rules, but there’s something to be said about transforming...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.