My curiosity awakened by what I could glean on Chef Didier Virot and his new offspring FR.OG, I arrived at the pre-opening cocktail party yesterday evening brimming with anticipation.
The restaurant is located at 71, Spring Street, a block away from Broadway and a stone throw from Balthazar.
As far as the decor goes, it is minimal but elegant with white walls, black top tables and pink and grey banquettes and stools.
Some of the lamps were custom made for FR.OG in Morocco.
Each level has its own bar. The lower level feels more cozy.
Chablis, Champagne and cocktails were passed around along with tasting portions of some of the items on the menu.
I especially liked the Tomato Vegetable soup topped with a dollop of curry cream and chive and the Boneless duck leg in Pastilla.
Neither the decor nor the food are the bistro or brasserie type. It is not classic French.
On first impression, I see it more as somewhere to go for a certain ambiance (atmosphere anyone?) and a different mix of flavors.’Taste the difference‘ would be a way to put it.
I guess I will have a better feel for the place when I go back and sit down for a real dinner.
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