André is a quiet addition to the newly refurbished Opia lounge and bar with an expanded terrace where up to eight guests per terrace can dine al fresco. It is located on the second floor of the Renaissance Hotel situated on one of the busiest corners of New York City, 57 Street and Lexington Avenue. As you walk up the stairs towards André, you must walk through Opia’s bar and lounge where you can get a feel of the lively crowd.
Whether it is a power breakfast meeting, a casual lunch or an intimate dinner, you can have it at André. Celebrated chef Ted Pryor, formerly of La Goulue, Orsay, and Les Halle has introduced an exciting new summer menu for diners to savor. Breakfast menu items include Baked Eggs with Truffle Shallot Cream and Apple Brioche French Toast. For a casual lunch, one can enjoy a lovely salad of Smoky Grilled Prawns with Avocado and Mango.
As for the dinner menu, it is comprised of wonderful creations featuring the Chef’s culinary flair. The menu is elegant, approachable, and delights the palate with a predominantly French influence. Each dish is prepared with the right balance of ingredients, color, texture, and flavor. Chef Pryor lived in France in the 1960s with his parents who moved there. Although his father was a lawyer, he was also a fabulous gardener, while his mother who was a great cook immediately mastered French cooking. Cooking therefore influenced him, and he knew he did not want to be a lawyer.
Whether it is a power breakfast meeting, a casual lunch or an intimate dinner, you can have it at André. Celebrated chef Ted Pryor, formerly of La Goulue, Orsay, and Les Halle has introduced an exciting new summer menu for diners to savor. Breakfast menu items include Baked Eggs with Truffle Shallot Cream and Apple Brioche French Toast. For a casual lunch, one can enjoy a lovely salad of Smoky Grilled Prawns with Avocado and Mango.
As for the dinner menu, it is comprised of wonderful creations featuring the Chef’s culinary flair. The menu is elegant, approachable, and delights the palate with a predominantly French influence. Each dish is prepared with the right balance of ingredients, color, texture, and flavor. Chef Pryor lived in France in the 1960s with his parents who moved there. Although his father was a lawyer, he was also a fabulous gardener, while his mother who was a great cook immediately mastered French cooking. Cooking therefore influenced him, and he knew he did not want to be a lawyer.
