![](https://9.share.photo.xuite.net/riwhuang/19811f8/10080697/1180437567_l.jpg)
這算是我在今年的紐約三星名單上最想嘗試的一家餐廳
即使他們有開放一小區lounge不接受訂位
之前連中午來都還沒機會搶到位子
這天趁著要趕回來看演出特地晚餐時段一開就來
原本也只想先淺嚐lounge menu就好
無意間聽到鄰桌和服務生對話說可以幫忙點晚餐😍
於是我也就厚著臉皮做同樣要求......
![IMG_0557.JPG](https://9.share.photo.xuite.net/riwhuang/19811f8/10080697/1180437567_t.jpg)
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低調的門面
![IMG_0541.JPG](https://9.share.photo.xuite.net/riwhuang/19811f7/10080697/1180435774_t.jpg)
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Phillip Genot rosé brut
![IMG_0542.JPG](https://9.share.photo.xuite.net/riwhuang/198111e/10080697/1180436069_t.jpg)
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Amuse bouche
![IMG_0543.JPG](https://9.share.photo.xuite.net/riwhuang/1981173/10080697/1180436666_t.jpg)
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salmon rillettes
![IMG_0544.JPG](https://9.share.photo.xuite.net/riwhuang/19811d2/10080697/1180437273_t.jpg)
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fluke
![IMG_0546.JPG](https://9.share.photo.xuite.net/riwhuang/1981174/10080697/1180436667_t.jpg)
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7種麵包選擇,我還是忠於原味
![IMG_0547.JPG](https://9.share.photo.xuite.net/riwhuang/1981106/10080697/1180437069_t.jpg)
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Fluke-enoki mushroom “spring rolls”—比目魚肉當春捲皮的概念
![IMG_0548.JPG](https://9.share.photo.xuite.net/riwhuang/19811b9/10080697/1180435968_t.jpg)
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把主廚推向三星的名菜langoustines—不用自己剝殼 濃烈黑松露醬汁的sauce,這一道實至名歸
![IMG_0550.JPG](https://9.share.photo.xuite.net/riwhuang/1981163/10080697/1180435882_t.jpg)
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Lobster —特別的紅酒醬汁
![IMG_0551.JPG](https://9.share.photo.xuite.net/riwhuang/198115b/10080697/1180437666_t.jpg)
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搭配龍蝦的Polenta
![IMG_0552.JPG](https://9.share.photo.xuite.net/riwhuang/1981141/10080697/1180436872_t.jpg)
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硬要挑的甜點,勉強挑自己比較可能吃的冰淇淋還得是4球
![IMG_0553.JPG](https://9.share.photo.xuite.net/riwhuang/1981108/10080697/1180437071_t.jpg)
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咖啡糖罐用銀器
![IMG_0555.JPG](https://9.share.photo.xuite.net/riwhuang/19811d5/10080697/1180437276_t.jpg)
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因趕著音樂會請服務生打包的咖啡小食
![IMG_0556.JPG](https://9.share.photo.xuite.net/riwhuang/198115c/10080697/1180437667_t.jpg)
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