Bubbling cauldrons fill the tables at Taureau, sending up a bouquet of scents that mixes simmering cheese blends, deluxe chocolate at its melting point, and oil that adds a crispy layer to marinated meats. These smells, and the flavors that they represent, were enough to entice the staffers at Zagat, who gave the spot a coveted 27 out of 30 for their molten entrees. During each outing, diners skewer everything from carrots, strawberries and marshmallows to pork tenderloin and filet mignon before sending them deep into the tableside fondue vats. The decadent feast caters to the tastes of both vegetarians and clients with food allergies, and every portion comes with chunks of fresh bread and field green salads. Meals unfold within the romantic confines of Taureau’s BYOB dining room, which is a favorite setting for occasions ranging from first dates to intense interrogations of criminal gingerbread men.
As the duo behind former hot spots Frederick's Downtown, Jour et Nuit, and Lemon, Frederick Lesort and Antoine Blech know a thing or two about creating internationally influenced restaurants. With Opia, the pair brings together the urbanity of Paris with New York City's nonchalance for a unique dining experience.
A Look Inside
Dark hardwood swathes the restaurant's 4,000-square-foot opulent interior, which features burgundy seating. These rich hues contrast with the balconies' glittering views of the city. Though the backdrop is sumptuous, the vibe is laid-back. Fodor's called the design "drop-dead gorgeous" before saying "Opia is ideal for couples in full-on infatuation or spouses hoping to remember the wine-and-roses days before the kids."
French Cuisine with a Global Slant ?
Classic French cuisine, such as beef bourguignon and chicken paillard, headlines the menu. The chefs add a global touch to other dishes, including the Couscous Royal, which features lamb chops and merguez, and the sashimi appetizer served with soy-yuzu dressing.