An oasis dedicated to the art of fine dinning 

Lovingly run by proprietors Chef Marco Moreira and his wife Jo-Ann Makovitzky since 2000, Tocqueville offers a creative and decidedly upscale approach to seasonal cuisine. The stately dining room, bedecked with starched, linen-draped tables, dove grey furnishings, and butterscotch walls, sits just a block away from the Union Square Greenmarket. This advantageous locale persuades the skilled kitchen to reveal a bounty of delightful fare that might begin with warm brioche and butter (both house-made). Meals go on to include smooth and zesty tomato soup, elegantly poured tableside over a morsel of fried ricotta; or roasted baby pumpkin risotto with pan-seared wild mushrooms and toasted pumpkin seeds. Not convinced? The truffle brioche chicken is one of the best we have tried!

 

 

 

 

 

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Text: María A. Bassaure ± Photo: NEW YORK NATIVES / OKANEN / NEW YORK TIMES / Jen m / GAYOUT / Momofuku Ko