Pigalle

Pigalle

Owner

Gastronomically, you are in an area where goose and duck dominate, often cooked over wood smoke, where fresh river salmon and trout grace the tables of the open air cafe culture. Dishes from South West France that make use of ingredients which the region has in abundance, such as wild mushrooms, truffles, duck, foie gras, walnuts, chestnuts, hams, cheeses and wines and armagnac. These delicious meals are complemented by a wide range of excellent wines, from the famous Bordeaux reds to the less celebrated wines such as Cotes de Duras from the Lot et Garonne or from the vineyards around Cahors and Gaillac. If all this sounds too good to be missed head to Pigalle and head for dishes such as "Cassoulet" and "Duck Confit".

Contributor

Citysearch

The Scene
Like its big sister, L'Express, the style is classically Parisian, with antique theater posters, woven cafe chairs and tin ceilings. With snazzy entrances from the street and the Days Inn lobby next door, it attracts tourists and roving New Yorkers alike; both theatergoers and an after-club crowd gravitate to its all-night kitchen.

The Food
Brasserie favorites are prepared by the book: Onion soup gratinee bubbles with a thick layer of Gruyere cheese, and grilled shell steak is served medium-rare, with a side of crisp shoestring potatoes. More inventive entrees, such as the salmon tournedos rolled with scallion slices, are beautifully assembled, but lack seasoning. For a snack, try the warm goat cheese Provencale served with tomato on a lightly sweetened honey crouton, or go for the molten chocolate cake.