At breakfast, be treated to a more serene version of the restaurant—linger over coffee and scrambled eggs with prosciutto. For dinner, vegetables and anything served in a cocotte will do you right. Daha fazlasını oku.
The weekend and holiday lines are themselves legendary. Join the throngs, or opt for a calm weekday morning. Lunch is almost always busy; at dinnertime, you practically have the place to yourself. Daha fazlasını oku.
Most of all, do not skip dessert: Two brain-twisting flavors of gelato and sorbet daily that will probably win Brooks Headley another James Beard award. Daha fazlasını oku.
The laminated baguettes—that’s a baguette wrapped in croissant dough!—come out at 1 p.m. Monday to Thursday and at 11:30 a.m. Friday and sell out quickly. Be there. Daha fazlasını oku.
There is a woman on staff called the “Dreamweaver,” whose entire job is to satisfy your wish for the evening, such as procuring a customized sled on a snowy night and then painting your name on it. Daha fazlasını oku.
The white tuna-Kobe beef dish is the world’s best surf-and-turf. You are ordering it. Daha fazlasını oku.
If you’ve never had a Champagne cocktail before, start your habit here. Speaking of habits: Those potato chips! Daha fazlasını oku.
