Word: confit
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...never have enough butter." A devil-may-care attitude to waistlines and heart health is probably to be expected from a French-trained chef, working in a European restaurant influenced by the cuisine of the Indian subcontinent. Think lashings of ghee, and opulent, rib-sticking dishes like duck confit murtabak served with honey-thyme aioli (murtabak is Indian fried bread traditionally filled with minced meat, egg and onion), pork-belly tikka and spice-rubbed tenderloin finished in the tandoor. (See TIME's Global Adviser for exotic, beautiful and interesting getaways...
...aside this opposition between the body and soul," he declares. "Pleasure is in the mind, too; it's not only physical." Perhaps. But there's true corporeal delight in the surprise of biting into confectionery topped with numbing Sichuan buttons, or in experiencing previously unimagined combinations like artichoke confit with green aniseed, or foie gras - infused marshmallow - an elegant précis of the French culinary canon in one cubical mouthful. (See the top 10 Tour de France moments...
...means way more than pizza. The increasingly fleshed-out menu is quite satisfying with a few highlights. They make a mean burger on ciabatta (avoid the potato roti on the side, which one diner dubbed a “weird rubbery situation.”) The duck confit salad strewn with shredded duck confit, plump dried cranberries, and pickled shallots, is delicious and a good deal as an entrée. Most things are shareable, including an array of grilled flatbreads and local littleneck clams, both done in the restaurant’s snazzy stainless-steel woodfire oven. In true...
...restaurant and bar (Well, half-bar...no liquor license means beer and wine only). One employee noted that the place was even packed on a Monday night, unusual in the restaurant business. It must be the pretentious sounding entrees like "confit duck salad" and "croque monsieur" that are drawing patrons into the sparsely decorated hotspot. The European ambiance continues with the sliding storefront doors that open up onto a patio area...
...private guided tour with an expert. The hour-long "Tours for Two" take place after the galleries are closed to the public, and run each Saturday in February starting at 5:30 p.m. Stick around afterwards and have dinner at Danny Meyer's Modern restaurant, where the duck confit can't be beat. The tours are $200, but members get $25 off this price. Feb 7, 14, 21 and 28. 11 West 53rd St.; 212-708-9685 groupservices@moma.org...