Tocqueville

Hello Tocqueville.  I have a new favorite classy NYC restaurant.  I needed to push my reservation back 30 minutes, Tocqueville's response, no problem.  I didn't want the anise sauce on the duck, Tocqueville's response, no problem.  Everything about Tocqueville, from the decor to the service to the food, is classy.

The small dining room at Tocqueville managed to pull off modern chic, yet still cosy.  Every employee we interacted with had a fantastic "how can I help you and make your night fabulous" attitude. Our server and bus boy constantly checked in on us constantly.  Tocqueville knows how to pamper its patrons.

Shortly after you order, a bread tray with sourdough, focaccia and brioche will make its way to your table.  Stick to the brioche.  Each item was home made and featured a slightly unique take but the brioche stole the show with it's buttery goodness.








We started with a half of a bottle of the Fournier Sancerre (it was a Tuesday night) and I was glad we only ordered a half of a bottle because the Fournier was so good, I would have ended up finishing a whole bottle if we had one.


While waiting for our appetizers, an amuse bouche consisting of duck mousse topped with gooseberries  on sourdough bread arrived at our table.  It was so good, I could have consumed a tray of them. The tart gooseberries and mustard seeds brought out the complexity of the duck mousse's flavor and consistency.



What to Eat:


   
Start with the Sea Urchin and Angel Hair Carbonara.  The airy angel hair noodles are smothered in a creamy carbonara sauce.  While the sea urchin really doesn't really add or subtract from the dish, the hint of soy sauce was a cool Asian inspired take on a traditional Italian dish.  This pasta dish is reason enough to go back to Tocqueville. 













Next, order the /Smoked Duck Breast.  Everyone that goes to Tocqueville always says you have to try the duck and they are all correct.  The tender duck breast is cut into large slices and typically prepared in a anise sauce.  As a mentioned above, I don't like anise.  And my foodie friend didn't like bok choy.  So we pretty much told the server we wanted Tocqueville's duck breast but prepared it a different way and with different sides.  The server agreed to make the changes without an ounce of hesitation.  The light au jus sauce allowed the quality of the duck to shine.


For dessert, the Chocolate Souffle is a must.  The rich chocolate souffle was cooked perfectly, with a largely gooey center and a moist outer shell.  We opted for the home made hazelnut ice cream instead of the cherry ice cream, which was the perfect nutty flavor contrast to the decadent chocolate souffle.

Looking for a restaurant to impress a client, parents or a date? Make a res at Tocqueville,

Your foodie friend

Insider tip: This restaurant is frequently features on groupon, giltcity.com, etc.  Make sure to snag a deal!