d arcy s oyster bar and grill

Prawn tails on a bed of ratatouille, escalope of veal with capers and butter, salmon with noodles and a curry sauce, ravioli of prawn mousse with a sweet pepper butter. This is smashing food, from a chef whose work seems to have gotten more youthful as the years go by. He has become more daring, and more inventive, with an energy enervating all of his work.