Overview

Owners Maguy and Gilbert LeCoze came to New York from Paris in 1986 to establish this elegant restaurant for the sole purpose of cooking and preparing fish dishes. At the time, few could have predicted their incredible success; but every year since, the restaurant has received the highest ratings by food critics. Even when Gilbert died and was succeeded by Chef Eric Ripert, the love and dedication with which each dish was prepared continued unabated. Although exceedingly expensive, there is nothing else quite like this modern French restaurant.