From the cozy red velvet banquettes and marble pedestals to the blooming orchid chandeliers and vintage posters, everything at Benoit – including chef extraordinaire Alain Ducasse’s menu – echoes the Parisian original, opened in 1912. Weekend brunch bustles, so arrive early. Featured appetizers include a rich quiche Lorraine and perhaps the city’s best onion soup gratinee. For the main course, the steak tartare with French fries “L’ami Louis style” and eggs benedict delight. Afterwards, the hazelnut parfait fairly drips with an artful — and rich – chocolate sauce.
60 W. 55th St.
646-943-7373
www.benoitny.com