Balthazar Restaurant & Bakery
80 Spring Street
"I love the space, and the energy is fantastic. Very often, I eat the same thing there: steak tartare; a shellfish platter with clams, oysters, and king crab; and french fries, which are out of this planet. When I order espresso, they bring me a canele, a French cookie that is crunchy on the outside and soft on the inside. So I feel the love." - Eric Ripert (chef at Le Bernardin)
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