When Alain Senderens opened his eponymous restaurant in 2005 in the space that formerly housed his internationally regarded restaurant Lucas Carton, Senderens’ signature dishes also underwent makeovers.

Specialties: Duck Apicius, a dish that is roasted with honey and spices in the style of ancient Roman cuisine; and for dessert, a light, crisp Tahitian vanilla mille-feuille.

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