Recette — Restaurant in New York

Recette isn't bad, but it's definitely overrated and overpriced for what it is. We spent like $130 on the meal (no drinks) and I don't think it was worth that at all. The atmosphere and food were so-so, but service was good and attentive.

Atmosphere-wise, it's very cramped and not as pretty as the photos online make it look. There is one narrow walkway, with a row of tables on one side and the bar seats on the other, for waiters to come and go and for patrons to go to the restroom. Music was too loud, and set ups that look aesthetic weren't actually comfortable (like a small marble table with one seat being a wooden platform windowsill that separates two sections of the restaurant).

Food was very average. I got steak frites, my partner got Branzino with fingerling potatoes, and we shared a lava cake. My partner and I agreed the only thing that was exceptional were the fries--they're very crispy, even when they got cold they didn't get soggy. The steak texture wasn't great, kinda chewy, and it was cut in huge chunks rather than thinner slices. The steak knife sucked, my serrated table knives from Amazon years ago cut it better when I ate the leftovers. The Branzino was decent, but nothing to make it standout. The lava cake was actually gross, we didn't even finish it. There was no lava, it was just cake batter of undercooked cake, and the entire cake was basically uncooked. The ice cream was literally mostly ice, it actually didn't taste like ice cream at all and the texture was more like water ice. The cake was the most...

I attended this restaurant for a foodie friend of mines event. For the short time I've had the pleasure of knowing her she has been a somewhat of a professor of taste and decor. This place only adds to her stellar record.

Recette pulled me in immediately by its intimate setting. The dim lights, chummy table placements, and lit candles extending the entire length of the bar screams date vibe. But, what's great to note is how casual it felt to sit down and eat here. Like I could do it with anyone and for any occasion. The familiarity is something to add. Maybe it's the size of the restaurant, or how relaxed the bartender looked as he wiped a glass, but for trying a new spot it felt sublime to feel like I've eaten here before. Judging by the large tasting menu that I was welcomed to, the previous statement might soon be a fact. For I am definitely coming back.

I can't complain about a single dish. Each plate came with its own piquant of mystery. Though I definitely prefer things to be on the savory side, I must use every cell in my body to applaud the lingering tang of the tartare and the tuna steak.

Words can often seem discriminatory or biased, especially in describing someone, someplace or something you want others to enjoy. Please know I gain nothing from writing any this. My only goal is that likeminded strangers and platter devouring advocates are privileged to enjoy the same wonderful night that I had. Go see for yourself. Taste for yourself. Enjoy for yourself....

I woke up hungry this morning and decided to take myself to brunch, decided to give Recette a try and I’m so happy I did! The onion soup is stellar (better than le crocodile’s IMO, which was my go-to spot for onion soup in Williamsburg until today), they also have cast iron pancakes (which I haven’t yet tried, but expect they’ll give Chez Ma Tante a run for their money), and lots of other classics I’m eager to come back and try. Today I had the onion soup and the kale salad with chicken, both were delicious and could stand against any neighborhood brasserie in France. The cocktails are also super strong - the Miss O’Hara was my favorite (mezcal is my favorite alcohol and passionfruit my favorite mixer, it was inevitable) - but I also loved the Recette old fashioned (probably my first bourbon and mezcal cocktail, which is surprising given how well they worked together), and the oui mademoiselle (with tequila instead of vodka) was heavenly. I would come back here regularly for the food alone, but for me the best part was the service. My reservation was early by NY standards (10:45AM) and I was the first one there. I became fast friends with Marco who was working the bar, and 2 hours later I found myself sitting at the bar with Milan (one of the owners) who graciously let me talk his ear off about ways to market the restaurant because I couldn’t believe what a hidden gem...