Bouterin
A romantic Provencal setting and inspired rustic fare make this secluded gem worth the expedition.
The Scene
Bouterin could easily pass for a florist shop, as the foyer is abloom with splays of daisies, peonies, colorful wildflowers and dried herb bouquets. The main dining room is equally evocative, adorned with antique cupboards, country tiles and farmhouse tables. Service is discreet, attentive, and eager to please.
The Food
Chef/owner Antoine Bouterin made his mark in the '80s at the sumptuous Le Perigord, bringing authentic Provencal fare to a city weaned on traditional Lyonnaise cuisine. Expect to be seduced by signature dishes like pissaladiere, a sweet and herbaceous tomato and onion tart; Marseille-style fish soup, an oceanic classic made with a tomato-based fish broth; and a fragrant osso buco studded with al dente vegetables. For dessert, go with the delicate fruit tarts or a sublime rendition of oeufs a la neige.
The Wine List
Check out the selection of Provencal wines, most of which, because they are light and slightly fruity, go with a wide variety of seafood and poultry. Prices are moderate.


Bellini Restaurant
Business diners and cocktail crowds converge at this stylish midtown spot for upscale Italian.
Food (6)

Ambience (7)

Service (7)

Value (6)

The Scene
A fiercely loyal clientele--a stylish set of urban professionals--takes to the small, dark-wooded front bar after work to sip cocktails. Most eventually sneak back to the large dining room for a meal, where an army of pampering servers tends to each linen-draped table. Lined with heavily upholstered banquettes, white brick walls and oversized faux floral arrangements, it's timelessly elegant, if a bit timeworn.
The Food
The lengthy, upscale menu features Italy's greatest hits--and a few mediocre misses. From the north, there's risotto studded with sweet, occasionally overcooked shrimp, slicked with ultra-rich tomato cream. From the south, a mild slab of fried buffalo-milk ricotta with lemon-dressed arugula. Homemade pastas are boldly seasoned: flat, chewy malfatti (misshapen pasta) tangled with piquant caper-artichoke is a good bet. Entrees range from hearty pine nut-spinach braciole stewed in spicy tomato sauce, to simple (if bland) grilled fish, de-boned tableside.
Wine Woes
The bottle list is comprehensive and reasonably priced, but wines by the glass are limited. The fruit-forward, slightly spicy Primitivo or dry Pinot Grigio are fine options.
Special Occasions
The spacious private dining room downstairs accommodates up to 30 people, and the semi-private space seats more than 100. Call ahead to reserve for parties.
Half Portions, Full Price
The kitchen will serve a half portion pasta and split risottos, but don't expect to pay half price. Smaller sizes end up costing a bit more.


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