Chubo

Chef/Owner Claude Chassagne, formerly the chef at Montparnasse and instructor for the French Culinary Institute, brings his "undeniable finesse" (Gourmet Magazine) to the "restaurant of small pleasures and little surprises, precisely measured out" (New York Times). In addition to the seasonal menu, Chubo offers monthly "Theme Ingredient Dinners", where chef takes one ingredient, ranging from soft-shell crab to Long Island Duckling, and creates a four-course dinner ($60).Executive chef: Claude ChassagneDining Style: Casual DiningCross Street: between Houston & Stanton StreetsParking: Street ParkingPublic Transit: F or V train to 2 Ave./Lower East Side, or J,M or Z train to Essex Street.