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Momofuku Ma Peche for Dinner

Two questions:

First, is the dinner worth going for, if I don't order the beef seven ways? I've read a few reviews saying that the beef seven ways is too heavy on the meat.

Second, what are your favorite dishes on the dinner menu? Many of the more descriptive reviews on this board are for the lunch.

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Ma Peche
15 W 56th St, New York, NY 10019

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  1. I adore Ma Peche for dinner. I had dinner at Ma Peche last week. Some of my favorite dishes are: seared foie gras with chestnuts and huckleberries; foie gras torchon; ama ebi; ricotta gnocchi with black truffles; duck breast with duck sausage and spaetzle; steak; sliced pork chop. Ma Peche is now serving a delicious apple tart at dinner (not part of Milk Bar). You might want to do a search of my name to read some of my posts. I've not been able to find enough people who want to go for the Beef Seven Ways, but it does sound amazing.

    Enjoy!

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    Ma Peche
    15 W 56th St, New York, NY 10019

    3 Replies
    1. re: ellenost

      Oops! I forgot to mention the delicious vegetable side dishes: carrots with bone marrow (my favorite); cabbage with beef tongue and fish sauce (believe the cabbage has just been switched to sunchoke that I haven't tried yet); and brussel sprouts.

      1. re: ellenost

        I'm with you on their food. I have enjoyed the beef and everything else I had the two times we went. If I lived in the city I would eat there waaay too often.
        The thing about the beef is that we all found something to love amoung the courses. I thought it was a great way to have a meal for a small group of carnivores.

        1. re: ellenost

          Ellenost, I think you just listed the entire menu. ;) If you had to narrow it down to one or two dishes, which would they be?

          Ama ebi preparation sounds much like a ceviche. Was it?

      2. Here's a writeup of a recent, light dinner. Accompanying food porn here: http://www.girleatscity.com/2011/03/m...

        Our first dish was the mackerel with horseradish, black garlic and lime. The yellowy flakes were a trompe l'oeil that looked like bonito, but I think were actually shaved, freeze dried(?) horseradish. Mackerel was very fresh, barely seared and wisely left alone, for the most part, in terms of flavor. There was only a light hint of lime and sweet black garlic sauce. The horseradish was similarly muted. It was a dish made or broken on the strength of the fish: Despite the busy plating, the focus was really the mackerel. Luckily, it was delicious. (4/5

        )

        The second dish was Niman Ranch beef tartare with soy, scallion and mint, a dish borrowed from Ssam Bar. This was a very, very, very good composition -- probably the best one of the evening. The flavor of beef was perfectly lucid as only very, very fresh, high quality meat can be. It wasn't flaccid in texture as beef tartares sometimes are; it retained some bite and some chew, and all the other components served to highlight the pristine meat. Beef was served with nicely fried, non-greasy shrimp chips, which were muted enough in flavor to allow the meat to shine. The textural contrast of barely-there, airy chips and chewy meat was wonderful. (5/5)

        After a brief rest, the kitchen brought out our "large plate" and the three-vegetable sampler. The sampler plate included, from the upper left of the picture at the top of the post: (1) Brussels sprouts with chili vinaigrette, cranberry and scallion (3/5); (2) sunchokes with beef tongue, basil and fish sauce (4.5/5); and (3) carrots with bone marrow, chili and lime (5/5). Based on these dishes, I'm ready to accept the David Chang mantra that meat makes everything better. The carrots and sunchokes were some of the best renditions of these vegetables I can remember having. Tiny baby carrots (real babies, not baby cut) were sugary sweet and nearly fresh out of the ground, with a satisfying depth of flavor I assume must've came from the bone marrow. There was a stray white carrot (or parsnip) in there, too. Sunchokes were juicy and nicely caramelized, mixed with delicate slices of richly flavored tongue. The only vegetable dish I didn't love were the Brussels sprouts. I love roasted Brussels sprouts that have been roasted low and slow for so long that the sugars really develop. But here, the method left the sprouts dry and burnt, not caramelized.

        Our "large plate" was the Chatham, MA cod with leeks, coconut and shellfish-ginger broth. I wasn't sure how I'd feel about this dish given that I don't love coconut milk-based foods, usually. Coconut milk can be cloying. Not so with this dish. The flavors were as refined and balanced as ever, with only a touch of coconut milk for fragrance, and a restrained hint of ginger to wake up the palate. The dish included two mussels, which were small and as sweet as candy. The cod was positively silky, an adjective I probably hadn't really appreciated when used as a descriptor for fish, until now. In texture, it brought to mind tofu. (4.5/5)

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        Ma Peche
        15 W 56th St, New York, NY 10019

        7 Replies
        1. re: michelleats

          Great report! Glad you enjoyed yourselves. Love those carrots!

          1. re: ellenost

            So, so good. I want a recipe so I can feed it to every carrot hater I encounter.

          2. re: michelleats

            How are the prices at Ma Peche? I've searched the board and other websites and I can't seem to get a good idea. Any insight?

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            Ma Peche
            15 W 56th St, New York, NY 10019

            1. re: Barcelonian

              Our meal (with two cocktails) was a little over $100, before tip. The entrees were mid 20s on up, IIRC. I think I remember the pork chop for two was around $60. The vegetable sampler was $18, though individually, veggie sides were about $12ish. Cocktails were $12 to $14 or so.

              There's also a three course dinner prix fixe for $65, but no choices within each category.

              Hope that helps. It's a little irksome how they don't post menu prices.

              1. re: michelleats

                Thanks! You'd think they'd advertise the prices considering they are relatively inexpensive.

                1. re: Barcelonian

                  They're too cool for that. :)

                  I have heard theories about how withholding information helps draw people in. If you have to work a little bit to find out, you consider the information more valuable -- or something like that. But this is probably a subject for another board.

              2. re: Barcelonian

                Ok, I just dug out my receipt.

                Moscow mule: 14
                Wallbanger: 10
                Mackerel: 14
                Beef Tartare: 16
                Cod: 28
                Vegetables 18

            2. Another delicious dinner last night at Ma Peche: new lobster dish with cauliflower cream, coconut and hijiki (1/2 lobster); ricotta gnocchi and black truffles; seared foie gras with huckleberries and chesnuts (largest piece of foie ever!); duck breast and duck sausage with spaetzle; trio of veggies--new sunchokes and beef tongue even better than the cabbage (and I loved the cabbage!); new crab salad--very refreshing; apple tart. Restuarant was full by 7. Going back in 2 weeks.

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              Ma Peche
              15 W 56th St, New York, NY 10019

              33 Replies
              1. re: ellenost

                Thanks for the report, Ellenost. The lobster and crab dishes are brand sparkling new as of last week, it sounds like.

                1. re: michelleats

                  Definitely delicious and worth a visit back if you enjoy either lobster or crab. I think the lobster was just added on Thursday.

                  1. re: ellenost

                    Stopped in for a solo dinner this past weekend and was more than impressed. This was my second dinner here, but after hearing ellenost speaking so highly of a few dishes, knew I had to go before the menu changed. Made a late reservation and was seated at the raw bar area which is great for solo diners. Love their cocktails but gave up alcohol for lent so I started with their version of an Arnold Palmer. Really interesting and refreshing. Loved the calamansi flavor and the jasmine iced tea gave the drink a nice floral note. Later tried a housemade Ginger Ale. Great if you like strong ginger flavors and was actually quite spicy.

                    Started with the Fluke which was very good. Loved how the savory dashi complimented the sweetness from the apple.

                    Next had the Ricotta Gnocchi. Topped with black truffle and a heavily reduced chicken jus, the flavors worked great with the soft gnocchi. A bit too salty, but you'd expect bold flavors from a Chang restaurant.

                    The Seared Foie Gras with chestnuts and huckleberries was very good. One of the better seared preps I've had in awhile. The chestnuts came in three forms: a puree, fried chips and a crumble which when combined with the huckleberries, reminded me a bit like PB and J. Anyways, thought the portion was extremely generous, and also liked the pickled onions on the side to help balance out all of the richness.

                    Felt it'd be remiss for me to pass on the Duck that contained both: breast meat and sausage with spaetzle.IIRC, there was some kind of sweet espresso glaze that worked prefectly with the duck. Only complaint would have been that the skin on the breast wasn't crispy enough, but otherwise this was an incredible dish, especially the sausage which blew my mind.

                    Finished with the recently added Apple Tart. Good, but simple, I'm glad there's finally an alternative to the restaurant's former "no dessert" policy. Pastry shell contained a mixture of diced apple and caraway seed and was topped with pastry cream and more apple.

                    Service was especially attentive. In fact, I felt that I recieved better attention as a solo diner at the bar than when I've come in the past with company. Very solid meal, will be back for sure, especially when their torchon returns.

                    1. re: TheDegustationAsian

                      Great report! Ma Peche frequently switches between the seared foie gras and the foie gras torchon (I enjoy both; and you're right about the generous sized portion of the seared foie gras--could have been my main course). I must have a very high salt tolerance since I've never found any of the Ma Peche food to be salty.

                      1. re: ellenost

                        My comment regarding the gnocchi was more nitpicking more than anything. I felt the jus might have been a tad over-reduced, but the gnocchi themselves, as well as the flavor combinations were very good. I also expect bold flavors from Chang, and is similar to Bloomfield in that regard. With its relatively easy reservations I can see Ma Peche becoming a regular option for me.

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                        Ma Peche
                        15 W 56th St, New York, NY 10019

                        1. re: TheDegustationAsian

                          Thanks for clarifying your point. I've been finding the Ko resy system much harder than usual. Since the Ma Peche system is easier (and it's only 2 blocks from my office), I guess I'll be returning more often to Ma Peche.

                          EDIT: just checked the Ma Peche dinner menu, and in addition to the apple tart for dessert, they've just added crack pie for dessert. YESS!!!!!

                          1. re: ellenost

                            That's great news! I love the crack pie.

                      2. re: TheDegustationAsian

                        This is a fantastic review, Degustation. Thanks for the detailed writeup.

                        1. re: michelleats

                          This thread sent four of us to Ma Peche last night. We shared four appetizers: Oxtail and Pork terrine; summer rolls; grilled octopus; and broccoli salad. While each was truly excellent, the surprise hit of the quartet for me was the broccoli salad! How can the chef make this taste so scrumptious? (I will post a request for recipes on the Home cooking thread, so please chime in if you have recipes for any of the vegetable dishes offered at Ma Peche). I was hesitant about ordering the summer rolls, thinking that they would be just like the ones served at an average Vietnamese restaurant. I don't know what they used in these, but they were the best I've ever had, including in Vietnam!

                          The trio of vegetables--sunchoke; carrots with marrow; and brussel sprouts--was another tremendous hit for me. I could be very happy making a light meal of these, along with the summer rolls and broccoli salad! These just might be the best vegetables I even remember eating in New York. Period.

                          For main course, four of us shared three dishes: Surprisingly, we all agreed that the clear winner was the Sole with "buckwheat, shitake, and green gage plum." What a complex melange of flavors. Unusual and outstanding.

                          Other mains were: Niman Ranch Pork Cheeks with pineapple, peppercorn and chard. Also surprising considering that this is a D. Chang restaurant, this was actually my least favorite dish of the night, but still very good. Duck--magret with an outstanding sausage patty, served over spaetzle--was also vg.

                          And for dessert: What else but the crack pie? We all know how decadent and fabulous is this buttery concoction.

                          Service was first rate. We will be back. Soon.

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                          Ma Peche
                          15 W 56th St, New York, NY 10019

                          1. re: erica

                            Thanks erica for your review. I'll have to try the broccoli next time I have dinner at Ma Peche. I also love the trio of veggies! I probably would never pick the sole on my own, but with your glowing report, I'll try it soon too. I'm so glad that the crack pie is now being offered for dessert at the table--it's my favorite of the Milk Bar pies.

                            1. re: ellenost

                              I have to thank you, because it was several of your reports and comments that sent us here. We actually had booked Osteria Morini, but after reading the comments on the URHockey thread.....we went here instead. Exciting food and I look forward to trying more dishes. I would never have ordered the sole, but a friend chose it and we were really pleased. The fish itself is presented simply, and cooked perfectly, but the accompanying mix really sent it over the top.

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                              Osteria Morini
                              218 Lafayette St, New York, NY 10012

                              1. re: ellenost

                                It's interesting that with regard to Ma Peche, Chang has been pulled kicking and screaming into making it more of the kind of restaurant Midtown diners are comfortable going to.

                                He got rid of that silly x-shaped communal table. He capitulated from his no-reservations policy, albeit that one can book only via the Momo system. And most recently, the change with regard to that no-dessert-at-the-table insanity. I thought offering just one was still ridiculous. Two is a bit better but still not enough.

                                Looking forward to having dinner there at the end of this month.

                                http://thewizardofroz.wordpress.com

                                1. re: RGR

                                  I don't think he has been pulled "kicking and screaming" at all. He's a smart man and recognizes what he needs to do to make/keep his restaurant a success. The midtown clientele is quite different from downtown. Since as everyone on this board is well aware, I frequent both Ko and Ma Peche on almost a monthly basis. Both restaurants are excellent, and are meeting the needs/preferences of its guests. Since many guests at Ma Peche are on business schedules or are dining pre-theatre, reservations were needed and added right away. The large communal table was separated since many business people didn't want to conduct business lunches with clients at a communal table. Granted, desserts should have been on the menu sooner especially since they're on the menu at both Ssam and Noodle Bars.

                                  1. re: ellenost

                                    Everybody has a price. He was hoping to impose his allegedly "hip" vibe from downtown onto a midtown restaurant. But money talks, bullshit walks.

                                    1. re: gutsofsteel

                                      Completely agree. Question is how long before he expands his concept - my thought is that he could make a KILLING in a number of college towns with the Milk Bar concept, and likely with Momofuku noodle as well.

                                      Provided the quality and execution remained up to task I'd be up to seeing one of each pop up here at Ohio State.

                                      http://uhockey.blogspot.com

                                      1. re: uhockey

                                        He is expanding Noodle Bar -- in Toronto.

                                        The first line of this article made me LOL! : http://www.thestar.com/living/food/ar...

                                        http://thewizardofroz.wordpress.com

                                    2. re: ellenost

                                      ellenost,

                                      gos said it exactly right and more concisely than I did. Do you honestly think that Chang didn't know that Midtown diners are an entirely different breed from those who populate his East Village spots? Chang did not start Ma Peche out catering to a Midtown clientele because he thought he could get away with his usual schtick. As gos said, the market proved otherwise. The desserts at the table have been way too long in coming, and as I said, two is not enough. Definitely "kicking and screaming."

                                      http://thewizardofroz.wordpress.com

                                2. re: erica

                                  "the surprise hit of the quartet for me was the broccoli salad! How can the chef make this taste so scrumptious?"

                                  Maybe he slipped in an animal product of some sort. =) I think the vegetables were one of the highlights of my meal, too. What else was in the broccoli salad, other than broccoli?

                                  "I was hesitant about ordering the summer rolls, thinking that they would be just like the ones served at an average Vietnamese restaurant. I don't know what they used in these, but they were the best I've ever had, including in Vietnam!"

                                  There's a fried wonton in the filling. That might explain some of its deliciousness.

                                  1. re: michelleats

                                    According to the menu, broccoli salad also contains red miso, seaweed and sesame. I wish I had a recipe but I am sure it is quite a long process to reproduce such deliciousness. Honestly, how excited would anyone get at the thought of "broccoli salad?" Let me tell you here, this was worth getting excited about!

                                    1. re: erica

                                      Oh, I believe you, Erica! =) I liked reading your write-up, by the way. Mouthwatering.

                                      1. re: erica

                                        Count me in too, we will try it out.

                                3. re: TheDegustationAsian

                                  As previously stated, I returned for another dinner here this past weekend. As before, sat at the bar and thought service was stellar. Drank two cocktails: Seven Spice Sour - great for those who enjoy a little spice in their drink - and the Moscow Mule.

                                  Began with a special from the raw bar - Santa Barbara Uni with Toasted Bread, a Cauliflower Espuma, Yuzu Marmalade and Cilantro. Outstanding. These particular tongues of uni were very large and was very similar to the version served at Aldea (uni + cauliflower + toast).

                                  As promised, I ordered the torchon. Served with Prunes that were first, soaked in Macvin du Jura, they filled with even more foie and some warm Brioche. Was comped a tasting of the same wine the prunes had been soaked in and thought it was a killer dish. Made for an easy way to get me to eat prunes.

                                  Kitchen had just run out of soft shell crab, so opted for the Warm Asparagus with King Crab, Egg and Chili-Butter. While the other additions were nice, there was little doubt that the sweet asparagus stole the show. The sweetness from the crab, creamy egg yolk and chili-spiked hollandaise were great accompaniments.

                                  Picked the Pineapple dessert with Rice, Cilantro and Cinnamon. Consisted of a dense rice pudding that was bruleed, then topped with a ring of poached pineapple and cliantro and some of the poaching liquid. Nice "light" dessert, compared to the chocolate prep consisting of a milk+dark chocolate ganache or the infamous crack pie.

                                  Another very solid meal and Chef Ho's ever-rotating menu continues to impress.

                                  -----
                                  Aldea
                                  31 West 17th Street, New York, NY 10011

                                  1. re: TheDegustationAsian

                                    I agree with you about the foie gras: it was heavenly! I've always preferred a hot foie gras prep, but after after the new cold foie gras prep at Ma Peche, I may switch sides (yes, it's that delicious!). The foie gras filled prunes were marvelous (I like prunes, so filling them with foie gras makes them so yummy!). I know I was sad to lose the seared foie gras prep with huckleberries, but this new foie gras prep is fantastic! Hope it stays awhile.

                                    1. re: ellenost

                                      Anyone been for lunch? How does it compare menu-wise?

                                      1. re: EarlyDrive

                                        I go to Ma Peche frequently for lunch and dinner. Love them both, though the menu is larger at dinner. You might want to see what interests you by checking their website at momofuku.com, and click on restuarants: Ma Peche, and then compare the two menus. The menus change very often though, but they will give you a very good idea of your choices. Have a great time.

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                                        Ma Peche
                                        15 W 56th St, New York, NY 10019

                                        1. re: ellenost

                                          Had dinner tonight at Ma Peche. The food was delicious and interesting, as always. But service was abysmal. We waited FOREVER for our cocktails, even asked several times if they were coming, each person said "I'll check" and never returned, then all the dishes we ordered came at the same time (barely room on the table) and still no cocktails. Eventually the cocktails came, served by a surly young woman with a frown, then as we were eating, various people tried to clear the serving dishes while we were still clearly eating from them, several times. Then we waited for someone to come and ask us if wanted anything else, nobody came. Then we decided we would go...but nobody came to see if we were ready for a check...finally we stood up and walked over to the front to see if anybody would notice. Nobody even looked up. Eventually we asked someone for a check, which was handed to us by another person with an attitude.

                                          Good food, cannot stand the vibe of the service. And this is not the first time either.

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                                          Ma Peche
                                          15 W 56th St, New York, NY 10019

                                          1. re: gutsofsteel

                                            I've found the service at Ma Peche odd as well, although I've never experienced disinterest in my money. Perhaps you should have left the restaurant to see how far down 56th they chased you, rather as a waitress once chased us in Rome when she thought we hadn't paid (we had, at the cashier). We, New Yorkers from the early eighties, thinking we were about to be mugged, did our best to escape her, but she caught us. "You are such beautiful people," she said, exaggerating wildly, "but why you have left no money?"

                                            Who'll bring out the food at Ma Peche and in what order is an amusing speculative game. Will the person who takes your order bring out a dish, or will someone in chef's whites, or will it be some entirely random stranger, who may have wandered in off the street bearing food covered in crisp shallots?

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                                            Ma Peche
                                            15 W 56th St, New York, NY 10019

                                            1. re: FoodDabbler

                                              You make me laugh with that last post. I like the restaurant a lot. Last time I was having lunch at the bar and a guy stopped by to ask if we liked the food. I said yes. Later on I flagged down the same guy to ask for something and it turns out he was a customer, not an employee!

                                              Hope to try the spring menu soon....

                                            2. re: gutsofsteel

                                              Sorry to hear about the service, your experience sounds particularly disturbing. I will say that of all the times I've been, I've had much better service dining alone at the raw bar than at a table. In fact, I much prefer the bar to a table as I find there's better attention and more elbow room at the bar!

                                              1. re: TheDegustationAsian

                                                Went to Ma Peche yesterday (same night as gutsofsteel). We did the new (and cheaper) format of Beef 7 Ways, along with 2 soft shell crabs, grilled octopus, and "side orders" of brussels sprouts and mushroom + asparagus.

                                                I was afraid of the crazy portion size of the Beef 7 Ways from previous pictures online from bloggers, along with the a la carte items we wanted, but it ended up being fine. They split the 7 beef dishes into 3 sets of 2, plus the oxtail soup at the end. And they mixed the a la carte items into these first 3 sets.

                                                The 1st set of courses were the Wagyu beef carpaccio and the beef tendon salad. I don't generally eat beef carpaccio (though I love sushi), and it was legit. I love beef tendon, so the salad was right up my alley.

                                                2nd set was ketchup-marinated beef ribs, and then a beef tongue meat pie. The ribs were accompanied with lettuce, picked veggies, and some extra spices. We deboned the beef from the ribs and made lettuce cups out of the beef, the veggies/spices, and table-side hoisin and hot sauces. Fantastic. The meat pie made up of beef tongue, potato, and onions and was the least favorite dish out of all of us. I'm fine with eating beef tongue, but I didn't like the hard texture.

                                                The 3rd set was the beef brisket and 45 day dry-aged ribeye. The brisket was very tasty and we made extra lettuce cups with it to cut the saltiness. The ribeye was the best dish of the night. So full of favor and yet, tender. It was better than the Lugar clones out in Manhattan, which I go to from time-to-time.

                                                The oxtail soup ended our meal. Bold flavor with the goodness of oxtail meat at the bottom in an expresso-type cup.

                                                The a la carte menu items were sprinkled appropriately with the meat courses (it's a family-style meal setting). The grill octopus was delicious and tender, sprinkled with bacon powder (yes, powder). I loved the soft shell crabs, which in general is one of my favorite seafoods. So juicey. Didn't care too much for the mushroom and asparagus dish. Now the brussels sprouts were fantastic and I wish I could eat that every day. Highly recommend it.

                                                Now as for the service, I agree with GOS that it was clumsy and a little rushed, but it was a family-style meal with a larger group, so we really didn't pay too much attention to the "mistakes".

                                                Would highly recommend this meal. Only one or two misses, in terms of food. FYI, it ended up being ~$110 total per person for 7 people total, including one beverage (mix of alcoholic and non-alcoholic) per person. That's with the extra a la carte items as well. It would have been a little cheaper if we had an 8th person, since the Beef 7 Ways is a set $450, no matter how many people, but up to a max of 8.

                                                -----
                                                Ma Peche
                                                15 W 56th St, New York, NY 10019

                                                1. re: deepfry7

                                                  Great report! I was interested to hear about the new Beef 7 Ways format. Thanks.

                                                  1. re: ellenost

                                                    Yea, the only thing that was missing that I really wanted from the old format was the Flintstone style beef shank. But I guess the trade-off is that now it's a lot cheaper.

                                                  2. re: deepfry7

                                                    Had erratic service ourselves, recently. Odd, 20 minute wait for our reserved table to get ready when the restaurant was one third empty. Would have loved to try the pork chop, which we ordered, but our waiter mistook our order and 20 minutes later brought out the crispy pigs ear instead, by which point we would have had to wait another 30 minutes for the chop and we had to get somewhere. Loved the pig's ear, though, the best dish by far. Handy to be able to get a table and happily a little less noisy than the Ssam. Menu a little less appealing somehow than Ssam's, though. More chunk of protein+veg paradigm, seemingly.

                              2. BTW, the James Beard Foundation has a dinner scheduled for Saturday, June 18 with Chef Tien Ho. It's called "Franco-Vietnamese Cuisine". JBF has posted the planned menu (all different from Ma Peche, and looks delicious!).

                                1. What's the vibe like at Ma Peche? Clearly more uptown than Ssam or Noodle bar but is it still loud-ish/upbeat/fun? A friend wants to go for a last minute "fun but really good" dinner "that feels special" tonight and am struggling with how to make this happen so last minute.

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                                  Ma Peche
                                  15 W 56th St, New York, NY 10019

                                  6 Replies
                                  1. re: lucyj

                                    Ma Peche is definitely loud-ish/upbeat/fun both at lunch and dinner. Food and cocktails are great too. Service is very friendly. I've gone to all of the Momofuku restaurants, and Ma Peche is one of my favorites--actually tied with Ko as my favorite.

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                                    Ma Peche
                                    15 W 56th St, New York, NY 10019

                                    1. re: lucyj

                                      Definitely different. More grown up in that the seats actually have backs so you can lean back without fear of falling over. The crowd is a little older. See more suits tha at Ssam Bar. But the soundtrack is still good. Much more open airy space with the high ceiling and the hanging wall coverings that remind me of the Delano in the '90s (I'm showing my age). Food is awesome. Service is definitely more sophisticated than at the EV spots. I like Ma Peche for a nice dinner and Sssam Bar for the late night dining spot.

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                                      Ma Peche
                                      15 W 56th St, New York, NY 10019

                                        1. re: lucyj

                                          Really wonderful dinner last night at Ma Peche. Had the scallops, tomato salad, trout, pig's ear, a cheese plate and the chocolate dessert. All were delicious but the scallops and pig's ear were the standouts. Good service, great meal.

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                                          Ma Peche
                                          15 W 56th St, New York, NY 10019

                                          1. re: lucyj

                                            Glad to hear you had a great time. I'm going tomorrow night for the special halibut dinner at Ma Peche. BTW, if you go back to Ma Peche, I highly recommend the cold fried chicken salad with beer foam--it's delicious!

                                            1. re: ellenost

                                              I had been hoping to get it based on your recommendation from a previous post but my friend and I split anything and she wasn't as interested in it. Hopefully next time. But you're right about the scallops - I keep reliving them and they were truly outstanding.