New York - September 15, 2000

One. . .

ONEcps Restaurant

Eloise would throw a fit if she saw this one…

Gone are the heavy draperies and creaky banquettes of the Edwardian Room, and up has sprouted ONEcps in the Plaza Hotel.

Snared by a heavy-hitting design and cuisine team (Read: Alan Stillman, David Burke, and Adam Tihany), the space has been trimmed down with prewar details dotted about.

Expect new American fare: tuna tartare, topped with a kasha-like grain washed in wasabi and sesame oil, a foie gras plate (with steak tartare and quail egg) and the obligatory glorified mac-and-cheese (here, the twist is raclette cheese and truffles).

The scene? Just as you’d guess?an upscale crowd, a warm atmosphere, solid old-world service, and an extensive wine list. Voyeuristic perk: “The kitchen table,” where you can check out all the action in the kitchen as you dine (very Raoul’s).

Question is, do you really want to know? Click here for the behind-the-scenes dirt.