Rechercher un restaurant du Guide MICHELIN

New York loves a good throwback and Chef Chip Smith and wife/general manager Tina Vaughn have leaned into that vibe at Eulalie, where reservations are required and made exclusively by phone, the menu is handwritten, and guests are buzzed in at the door. If this all sounds a bit formal, it's not. It's very warm and welcoming. 
Chef Smith's four-course, French-leaning prix fixe may begin with a delicious opener of duck liver terrine dotted with green pistachio and peppercorns, followed by a savory tart with caramelized onions, Gruyère, and prosciutto. Golden-brown, crispy flounder atop a green tomato beurre blanc is a lovely main dish. Wine pairings, a cheese course, and dessert are also available—do get the coconut cake.