Cuisine:

• American
• Others
• French

Tocqueville Description:
Husband-and-wife team Marco Moreira and Jo-Ann Makovitsky make and serve topnotch food with no pretension to an in-the-know (and knowing) audience. Chef Moreira is the Andy Goldsworthy of food---making beautiful creations from things found in nature---only his art is edible. Meals may start with a variety of raw seafood appetizers that layer luxuries of the sea: east and west coast oysters on the half shell; a sashimi tasting plate featuring a trio of salmon preparations, bass tartare and sea urchin; and sashimi and tartare of Japanese yellowtail and tuna, finished with a sevruga caviar dressing. Dinner continues in a culinary arc, much like a kaiseki dinner. It makes sense when you know the Brazilian Moreira got his New York start at a sushi restaurant. He reinvents surf 'n' turf as an earthy combination of seared scallops paired with foie gras (as well as nicely chewy braised artichokes, fava beans and forest mushrooms) in a sauce of chicken jus and balsamic vinegar. And he is just as accomplished with meat: Tocqueville's trademark dry-aged sirloin is paired with braised short rib and sunchoke batata; it is easily the ideal entrée for a winter's night. Equally accomplished desserts run from rustic (passion fruit panna cotta) to cheeky (a greenmarket apple pizza with maple and ice cream and cider caramel). While Moreira reigns over the kitchen, unflappable Makovitsky oversees the high-ceilinged, palatial main dining room.


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