Cuisine:

• Bistro
• French
• Diner
• Fine Dining
• Others

Seppi's Description:
Tropical fish and a neon-accented bar may not harmonize with the tinned walls and ceiling (which also amplify sound), but the flashy bistro in the Le Parker Meridien New York hotel has a lived-in look and ambitious cooking. Hospitality is warm and some dishes by chef Claude Solliard are quite dramatic. He is known for the indulgent steak au poivre with pommes frites, osso buco, carbonnade de boeuf with caramelized onions, and prawn risotto. The glorious excess continues on to dessert with raspberry sauce over hot chocolate cake and chocolate-filled phyllo tart with caramelized banana.


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