Capsouto Freres, the French bistro in Tribeca is one of those places with no gimmicks, pure good made-from-scratch food.
I started with their delicate gravlax (dry-cured salmon) served with confit of tomato and toast points ($); a slice of the Terrine Provencale ($12.50) with layers of smoked mozzarella, eggplant, sun-dried tomatoes, goat cheese, red and yellow peppers, homemade pasta, baked garlic and fresh herbs on a bed of balsamic vinegar; and the sausage en croute accompanied a green lentil salad.
We selected some entrees from the day’s specials – tender, light Pike Quenelles Nantua ($24) that almost melted in my mouth, a Bouillabaisse made with cod, mussels, clams, shrimp and scallops ($26) and an exquisite Filet of Sole Meuniere ($24.50).
Although stuffed we were nudges into sampling some desserts and so glad we did. 
We sampled their apple tarte tatin ($9.50) and chocolate chip profiteroles with crème anglais ($9.50) and the ethereal clementine soufflé ($11.50) which alone is worth the trip. When I dined there this delicious souffle was a special on the NY restaurant week menu — it’s one that should become a regular menu addition. The refreshing citrus in the fragile egg structure was the perfect light ending to this meal.
Passover Seders 2011: The restaurant will host special Sepharidic Seders on the first and second nights of Passover, April 18 and 19, 2011 with seating at communal tables and services conducted by a Cantor with a reading of the Haggadah. Jacques Capsouto donates 100 percent of the $150 dinner fee to The American Jewish Joint Distribution Committee, a Jewish worldwide charity organization helping people in need. Israeli wines will be served with the dairy and seafood meal. For more information or reservations, call 212.966.4900.
– bonnie
Capsouto Freres Bistro Restaurant
451 Washington St
New York City, NY 10013-1723
(212) 966-4900
www.capsoutofreres.com
This restaurant has been a favorite for years. I’m so glad you think so too.
This is my favorite for Sat. or Sun. brunch. Love the ambiance and the food and the soufles. I went to their Passover Seder this year and loved it. They do a fabulous job and my money all went to charity.