What should I order at Tocqueville?
I heartily second the sea urchin carbonara. The chicken entree is very special--milk-fed chickens from Four-Story Hills Farm in Eastern Pennsylvania, as rich and delicious as any chicken I've had in years. Also on the plate is a smooth "sausage" made of dark meat and chicken liver. And I highly recommend the cheese course.
The angel hair carbonara with sea urchin appetizer was one of the most memorable dishes I've ever had. The angel hair was executed perfectly here, not a second overdone. The smooth texture and savory taste of the uni was balanced very nicely with a little acidity from the lime, which brightens up the dish overall--simple approach, and absolutely delicious. I crave this.
We haven't been to Tocqueville since the move into the current space. But we had a number of excellent meals in the old location. If you've never been to Tocqueville before, I recommend one of their signature dishes: seared diver scallops with foie gras. In a word: Sensationa!
There have been conflicting reports about the status of the cuisine at Tocqueville since the move. So, I hope you'll report back about your experience there.
Enjoy and Bon Appetit!