L'Atelier - does that mean \"the best butter\". Call me ghetto if you want, but one of the best things we had here was the french Echir butter. I could put this butter on anything and it would shine with pride. \n\nWe went with one Prix Fix and many carte items to accompany. This wound up working really well for us and I'd recommend the strategy to others. \n\nEssentially every ting was great - langoustine fritter, tuna belly, gelee, suckling pig (oui oui), mashed potatoes (they are known for them and BTW they are like 35% \"butter\") and more. The beef rib eye was good, but the Poached baby Kussi oysters with French butter we the highlight for me - two orders please.\n\nA more entertaining way to have a phenomenal meal...
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