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March or Lespinasse?

Sunny Maken May 26, 1999 02:07 PM

Obviously, I know both are superior restaurants, or at
least, lauded...But I'd like to hear a fellow
Chowhound feedback

  1. p
    PastryChef May 26, 1999 06:38 PM

    Two completely different restaurants. Wayne Nish (the
    chef at March) is heavily influenced by the flavors of
    Asia. Meals are a succession of small, focused
    courses. The tasting with accompanying glass wines is
    fun. Christian Delouvrier (the chef at Lespinasse) is
    a very serious French chef. Other than a little curry
    in the scallops, you'll find no fusion at Lespinasse.
    Both are excellent, but March just isn't even in the
    same league as Lespinasse in terms of service
    (probably the weakest link at March), the room (March
    is a renovated townhouse; Lespinasse is one of the
    grandest hotel dining rooms in America), the wine list
    (Lespinasse has something like 1,200 selections and
    25,000 bottles), the pastry kitchen (Chris Broberg was
    just named one of America's ten best pastry chefs by
    the leading industry magazine), et cetera. Then again,
    March isn't in the same pricing league as Lespinasse

    1. g
      Gary Cheong May 26, 1999 04:47 PM

      Yes, they both are superior restaurants. I would lean
      towards going to March. I think Wayne Nish is such a
      talented chef. Just go for it, and do the tasting
      menu. Make sure to ask Joe Scalice to help you choose
      the wines.

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