This restaurant is closed cuvee restaurant review:
The addition of chef Isaac Toups has allowed Cuvée to continue the respected culinary tradition for which this restaurant is known. For starters, try the Deux Fois Gras, featuring the chef’s daily preparation, plus a foie gras brûlée. Most of the menu changes frequently, though entrées remain fairly straightforward, including items such as smoked duck breast, ahi, filet mignon, cider-braised...
Rich, eclectic cuisine with a sophisticated atmosphere to match.\r:
The Scene
Cuvee has made a name for itself in upscale dining circles since opening in April 2000. The cavernous main room balances aged brick and white linen with the feel of a modernist...