Grenouille, the embodiment of eating in the French bottom, has become a delicious chain restaurant – but still looks alike

Grenouille, widely known as the city’s most beautiful restaurant for more than half a century, closed last fall. But her wonderful ghost is back on Street 3 E. 52, where the frog’s feet have given the Beijing-style duck way.

The former classical French cuisine house has surprisingly been reborn as a location of Ident & Quanjude Beijing Beijing Duck House-a bird-centered empire originally originating in 1864 in the Chinese capital.

General manager Wayne Pan explained, “We had many opinions on his redesign as our restaurant in Vancouverâ” China.)

â € œ but rude people do not do this, and to keep most La old Grenouille, because there are so many good memories of New Yorkers, ”Pan said.

The owner of the new restaurant, Andy Zhang, also owns the Canadian location, and he bought the former House with the 1871 former Carriates at Midtown Nycâ last year for $ 14.2 million. He and his wife share their time between NYC and Vancouver and had enjoyed eating in Grenouille.

“They make a decision to maintain it.

The dining room with jewelery boxes, with 80 places looks almost exactly as it happened when its predecessor attracted the Llars from Frank Sinatra and Elizabeth Taylor to Blake Lively and Adrien Brody. Rooms – Retro Retro Retro Banquet, gold fabric walls, decorated mirrors and flattering lighting – from prone ceiling matches and skats – all are perfectly preserved as a ship in a bottle. An abundance of fresh flowers in the Last -shaped dining room keep the spirit of Grenouille alive. Only wall paintings are new, though in the same style Belle Epoque as before. Vibe is still romantic, sexy and hasty, except for the classic strains of Haydn, Schumann and Mendelssohn.

Food, however, is another animal. Instead of sole dover in the Dutch and Dutch sauces, the Quanjude menu is built. The bird from the Jurgielewicz farm of Pennsylvania was rich in flavor and wet moisture under its amber skin.

Pan said only the kitchen and the second floor had to be updated. But it will work ahead to bring the service fully to the Spec. In my early visit, the nervous waiters killed surprisingly as they received orders and first brought us a wild mystery drink when we ordered Sauvignon Blanc – a very limited number of reserves – while we are training the staff, Pan said.

The menu is already worth a try. In addition to the $ 128 “signature” ducks that three of us could not finish, Chef Allen Ren, who is also toques in the Michelin stars in Vancouver, is finally the other dishes such as-Tangy, Shanghai Styled Skokmed Fish and Beef Ziang Noodles.

The food is grown as vibe, which mercy restores decor to the room after the last decade of Grenouille’s Zany. Owner Philippe Masson turned the country into a part -time cabaret that traversed his bold buzz. Masson Croned â € œ in a voice that combines the boom of a sportsman with a swagger of an impersonator Elvis …

All this aside, the good news is that the unclear sparkle of the city was the most beautiful place to eat live.