Soft-boiled eggs topped with salmon roe and dill, and served with butter soldiers for dipping.
Photo: Liz Clayman
Antoine Westermann is kind of a big deal: He’s a three-Michelin-starred, Alsace-born chef who currently presides over five restaurants in Paris, and now one in New York. Flatiron is home to the second location of Le Coq Rico — the first is located in Montmartre — and here poultry is the focal point. The restaurant’s birds are raised in open farmland for at least 90 days (the industry standard is 40), and then served whole, family-style, for four people. There’s also an entire section of the menu devoted to foie gras and terrines, as well as one for dishes featuring pasture-raised eggs. All in all, this is ambitious cooking. Take a look:
Menus [PDF]
Le Coq Rico, 30 E. 20th St., 212.267.7426
