80 Spring St./Crosby St., SoHo, 212-965-1414.
Getting a reservation at Balthazar during prime dining times can be a challenge, but if you come a little earlier or later you can sometimes waltz right in and sit down amid the grandeur. I especially enjoy breakfast here.
-watermark.JPG "grand interior of Balthazar in NYC") |
| grand interior of Balthazar in NYC |
High ceilings, huge antique mirrors, and gilt galore top off the general roar from pleased diners, and I have found myself with French-speaking neighbors on either side. A nice and useful touch is the striped kitchen towels used for napkin. At brunch the eggs Norwegian (with smoked salmon)
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| eggs Norwegian at Balthazar in NYC |
or the crisp waffle with fresh fruit make satisfying choices, especially with a French-style bowl of cafe au lait.
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| French-style bowl of cafe au lait and almond croissant at Balthazar in NYC |
More delicious breakfast items include spinach poached eggs
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| spinach poached eggs at Balthazar in NYC |
and traditional eggs Benedict.
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| spinach poached eggs at Balthazar in NYC |
And because the restaurant is known for its wonderful French pastries (you can pick some up to go in the tiny bakery adjacent), do order a sticky bun, croissant, or some other delicious flaky thing as well. A good souvenir from the bakery is the sweetly packaged house granola, but I find the dried fruit to be a hard-to-chew negative.
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| house granola to go at Balthazar in NYC |
More NYC attractions.
More NYC restaurants.
image c2012 Carole Terwilliger Meyers
updated August 10, 2015
-watermark.JPG "grand interior of Balthazar in NYC")
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