What should I order at Tocqueville?

[ManhattanLawyer]

I'm going this weekend. Thanks in advance.

[Tom Steele]

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.

[ahr]

Tocqueville is to large extent a market-driven restaurant, so I'd go seasonal right now, considering especially carefully the specials of the day.

[richardiculous]

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.

[RGR]

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!