There’s a time for keeping secrets. And there’s a time for revelation.
Your prizewinning foie gras Twinkie recipe = classified.
A wildly romantic new spot hidden inside an art deco hotel = open for discussion.
So we’ll go ahead and show you what’s cooking at James Avenue and 17th Street: Pied à Terre, a covert hideaway that’s been quietly brimming with lobster tortellini and French wine, now open at the Cadet Hotel.
If you’ve ever wondered what it would be like to own a classy 1940s boutique hotel, decamp to a corner banquette in the tiny eight-table dining room for the night and have your best staff wait on you hand and foot—and we know you have—it’s time to indulge that fantasy.
First, a few hard facts. The only way you’ll be dining here is if you make reservations (the place is too small for walk-ins). You should also know there’s an outdoor patio with a white-curtained chef’s table—but until the construction clears on the street, you’re better off eating indoors.
Your menu: overflowing with black truffles, saffron and caviar. Your chef: used to be at Azul and will probably come out during the meal to make sure your Crispy Veal Sweetbreads with buttermilk hoecake and Local Wahoo Tiradito are to your liking.
You prefer your chefs close and your wahoo closer.
Your prizewinning foie gras Twinkie recipe = classified.
A wildly romantic new spot hidden inside an art deco hotel = open for discussion.
So we’ll go ahead and show you what’s cooking at James Avenue and 17th Street: Pied à Terre, a covert hideaway that’s been quietly brimming with lobster tortellini and French wine, now open at the Cadet Hotel.
If you’ve ever wondered what it would be like to own a classy 1940s boutique hotel, decamp to a corner banquette in the tiny eight-table dining room for the night and have your best staff wait on you hand and foot—and we know you have—it’s time to indulge that fantasy.
First, a few hard facts. The only way you’ll be dining here is if you make reservations (the place is too small for walk-ins). You should also know there’s an outdoor patio with a white-curtained chef’s table—but until the construction clears on the street, you’re better off eating indoors.
Your menu: overflowing with black truffles, saffron and caviar. Your chef: used to be at Azul and will probably come out during the meal to make sure your Crispy Veal Sweetbreads with buttermilk hoecake and Local Wahoo Tiradito are to your liking.
You prefer your chefs close and your wahoo closer.
