There have been so many French and French-influenced NYC restaurants who've ""thrown in the toque"" in the past decade (La Cote Basque, La Regence, now Cafe Gray, the old Bouley, the old Le Cirque, Lespinasse) that I'm beginning to think that New Yorkers are really not as Francophile as they think they are. Adour is one last example of this insidious, if assiduous, attack. Why the so many negative comments? I've been to ADOUR twice since it opened. There was A Ducasse at the Essex where I've dined about a half dozen times. Compared to the Essex, Adour is much leaner, trimmer, and ""modern"". Gone are the hundred or so amuse bouches and take home goody bags. But what's been whittled down at Adour is purely elemental -- much like a Bach fugue, not a note too many. I couldn't explain that last 4 one-star comments on this site as the service I got was as seamless as they get these days (bar Per Se and and the now defunct Cafe Gray standards). The food was as sensuous and appetizing as A Ducasse can get, be it his restaurant in Monte Carlo or at the Plaza Athenee in Paris. What is most unique I believe in Adour, as testament to the chef, is the restarant's dedication to flavor, freshness, and simplicity. I'll go to Adour any day and I particularly delect in how this new venue had paired down its prices compared to Duasse at the Essex. Kudos!
Pros: What's not to delight in an A Ducasse establishment?
Cons: Why are there so many negative reviews? Are New Yorkers Francophobes?
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