ニューヨーク・タイムズのインスタグラム(nytimes) - 7月11日 11時02分

It’s not fake French, it’s #Frenchette. Since 1997, when Keith McNally hired them as the opening chefs at @balthazarny, @riadnasr and @leehanson66 have cooked side by side, building a kind of brasserie-steakhouse hybrid out of standards from both genres. Keith kept loading them up with new restaurants, giving them joint command of Pastis, @schillersliquorbar and @minettatavernny, none of which could really be called chef-driven. Frenchette, their own place, says: Never mind art, let’s just cook. Here, they cooked an impressive roast chicken; bread soaked with chicken jus and extra jus in a boat on the side; spoonable potato purée with mushrooms; a fistful of watercress; an unusual wine from Roussillon. “You’d have to be delusional to wager money on the longevity of a restaurant in New York,” writes @nytfood’s critic, @pete_wells, “but Frenchette is the closest thing to a safe bet that I’ve seen in years.” @colewilson took this photo while on assignment for @nytfood. Visit the link in our profile to read the full review.

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