adour

adour represents a fusion of the traditional elegance and modern sophistication.

Having dined at some of the finest NYC restaurants, we decided to check out adour; the experience was luxurious. I had been to the King Cole bar on a number of occasions but never tried the dining experience.

A taste of modern sophistication comes when you sit at their bar waiting for your reservation time to come; it emanates from the interactive wine bar. This helps patrons choose a wine by allowing them to browse Adour's complete wine list by wine type, country and varietal. Computer menus are projected from the ceiling onto the bar, and patrons make their choices by pressing on the bar's surface. Yes, the restaurant is fashionably wine-centric. The 4-seat wine bar is constructed from gold and bronze and covered in luxurious goat skin.

The amuse bouche of tomato gazpacho with basil foam was quite a palate pleasing. The chilled English pea velouté was creamy yet light.

The vegetarian course initially sounded very cliche. However, it ended up being an unbelievable taste. The slow cooking of various vegetables allowed concentrating of flavors.

The exotic contemporary vacherin topped it all; the air was perfumed with passionfruit and mango as the servers brought it to our table. Digging into the layers of passionfruit, mango and lime gelee, we loved every spoon we dug in. This was truly a “masterpiece” as Bruni mentioned in his article. The petit fours were served with the desserts. The macaron flavors were dark chocolate and coconut with a fruit filling.

All in all, they are a purveyor of palatal and visual delight.