Fans of the former Union Pacific rejoice. This foodies restaurant from husband and wife team Marco A. Moreira (Bouley, the Quilted Giraffe, The Mark) and Jo-Ann Makovitzky (La Caravelle) is where you'll find David Coleman (who worked for Rocco at Union Pacific and where ultimately it was Coleman as Chef de Cuisine). The kind of spot where off-duty chefs from other restaurants hang out, this new location for Tocqueville is a bigger space that is a 1906 Beaux Arts building on the corner of Fifth Avenue. Double the amount of diners can now hang out! Coleman who has been everywhere (Kokachin with Elka Gilmor and the French-Brazilian CT Restaurant with Claude Troisgros and Laurent Tourondel) marries his love of seriously-sourced ingredients (think Kobe beef from Japan and Scottish langoustines) to Tocqueville’s “slow food” tradition of house-curing and aging meats such as sopressata. Guests get individual fur lockers and keys for their coats and bags before heading in to contemporary French-American cuisine. Notable eats include the sunchoke soup with Nantucket bay scallops and crispy celery leaves and wild Scottish wood pigeon with butternut squash, pickled maitake mushrooms and toasted wattle seed. Heavy on the fish selections, with turbot, sea trout, snapper this menu is a place for those who love reductions, confit, purees, and emulsions. The 25 person mezzanine overlooks the dining room, and expanded wine storage, increasing the wine list to 300 bottles, makes this a perfect private dinner spot.

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