NYT Reviewer Scott Veale describes Fricassée, a Baristanet favorite, as, “a pleasant, gently lit dining room brimming with unfussy bistro touches, from the black and white tiled floor, to the burgundy banquettes under large mahogany mirrors, to the paper-covered tables and Parisian posters and paintings on the walls.”
Veale particularly enjoyed the “delicious fricassee of escargots,” the pommes frites, which he aptly described as “salty and meaty,” and the cassoulet, which he wrote, “showcases Mr. Papera’s best instincts…It’s a worthy homage.”
Veale didn’t even get to reviewing my family’s favorite dishes: saffron mussels, roasted beet salad, creamy macaroni and cheese, and chicken liver mousse.
On one point, however, Veale and I will have to agree to disagree. I find the tart Tatin, which he described as “slightly goopy”…simply divine.