Cuisine:

• American
• New American
• Contemporary

Recette Description:
This elegant restaurant, straddling the border between the West Village and the Meatpacking District, is a bit of a misnomer: Recette is the French word for recipe but the young kitchen staff hardly pays attention to the definition of a cuisine. More progressive American with French flair, the small plates here include tender, with a hint-of-sweetness, Berkshire pork belly topped with crispy rock shrimp (a thoughtful contrast in texture and flavors); creamy lobster risotto; and a tuna crudo accompanied by fennel, caramelized orange and caviar. Be sure, though, to save room for the sweets: the deconstructed s'more (complete with graham cracker ice cream) is something to behold. The nicely selected wine list, meanwhile, spans the globe with a few nice selections by the glass.


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