About this Business
From Our Editors
Rather than show off his culinary skills with a massive menu, Chef Karl Deneubourg prefers concentrating on more succinct, European-inspired offerings. But don't confuse the slim length of Antoine’s Restaurant's menu for a slim amount of flavor. For instance, Chef Karl whips up four variations of P.E.I. mussels, which he gets flown in daily, including one where he chardonnay-steams them and another where he coats them in garlic and cream.
That only skims the surface of his seafood options, which range from 1.25-pound Maine lobster served atop asparagus risotto to handmade tagliatelle tossed with squid and clams. Karl is equally talented with land-sourced ingredients, including raw certified Angus beef he seasons with capers and yolks magically extracted from impenetrable eggs. Wine and beer from around the globe complement each upscale feast, which unfold amidst wood-paneled walls and sparkling chandelier balls.