Felix Restaurant ranks high on my list for fabulous lunch destinations. The ceilings soar, the interior is very old so there's lots of crown molding and detail on panelings, virtually half of the restaurant consists of 14' french doors that open in warm weather, and the menu features all the French classics presented simply and beautifully.
Piper, Lanza and I lunched here last Monday. I ordered the pate and zucchini/green bell pepper soup. We ate all the pate before we remembered to take a picture--woops! Piper ordered the Tuna Nicoise salad which looked like a rainbow. The vegetables couldn't have been brighter.
Pate Ingredients:
slice of pate
cornichons
dijon mustard
dressed frisee salad
bread
*Key Ingredient: quality pate*
The pate was smoky and had slight hints of bacon flavor. Spreadable too.
The soup was pretty good. With each spoonful I tasted zucchini and bell pepper....and bell pepper and zucchini. It was as though they had picked the vegetables straight out of a garden and cooked on sight. Upfront, honest cooking that strives to highlight the best of the main ingredients. The consistency was light, all pieces of veg had been strained--not a thick, creamy chunky soup. There was also a good amount of black pepper in the soup which I always like.
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