Solex (CLOSED)

Upload your photo »

So much for the bistro. Frederick Twomey's homage to the varietals and flavors of France explores a different side of Francophilia: "that modern, bullet-train side that isn’t stuck in the Belle Epoque,” he says. This forward-thinking philosophy carries over to the kinetic, Scandinavia-esque design—with its curved ceiling—and a progressive wine list that highlights “wine-makers that take risks in breaking the rules." The piece de resistance, however, is a classical menu from Eric Hubert, who provides an almost Baroque-like contrast to the restaurant’s modern vibe with dough-centric offerings such as beef Wellington eclair; a souffle of blue cheese, bacon and pear; and salmon-and-cream-cheese quiche.

See more:

New York restaurants, East Village restaurants, New York bars, East Village bars, Bar food restaurants, French restaurants