About this Business
- Continental, European, Contemporary, International, French
- Breakfast, Lunch, Dinner
From Our Editors
Charivari head chef Johann Schuster draws on his roots in Romania and Germany to infuse a seasonal menu with flavors from across Europe, earning his fare a "very good to excellent" rating from Zagat as well as an inclusion in Best Chefs America. Servers pile white-clothed tables with appetizers such as buckwheat blinis and Russian caviar or Hungarian-style foie gras with brown-sugar-glazed apple slices. Main courses include veal and seafood drizzled in light wine sauces, or the house specialty schnitzel Charivari rolled with foie gras and served alongside cranberry sauce. In addition, chefs dry-age each filet mignon and rib-eye steak for 20 days to deepen the color, intensify the flavor, and render the meat tender enough for newbie steak knives to slice without embarrassing themselves.
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