La Petite Folie   

If La Petite Folie means “Bland Unimaginative Cuisine” in French, then one could not accuse its owner of misrepresentation. Chef Mary Mastricola, a graduate of Le Cordon Bleu in France, somehow transforms filet mignon into something which taste much more like microwaved liver. Equally as daunting is how she turns delicate sea scallops into overcooked Chinese buffet fare. Having graduated top of her class at Le Cordon Bleu, Mary clearly has a recent undiagnosed chorda tympani lesion, since her creations do not supply taste to the anterior 2/3rds of the tongue. Surely I do not have the lesion since my two stars go to their crusty tasty bread and fragrant wine. Service is adequate, but teamwork is missing, since in top restaurants, servers bus each other’s tables. Also, in $50+ per person eateries, it is de rigueur to not have plastic coat hangers and cheap light fixtures. You've heard it before...it is all in the details. Hate to sound like a snob…but I am writing about a French restaurant. NYFoodAndWine

Perhaps the last reviewer was having a bad day. Surely this restaurant deserves more than no stars. It's not one of the city's great restaurants. But the sedate decor, white tableclothes, classical music, and attractive and tasteful food make it a wonderful resource for a neighborhood with limited fine dining. Long live La Petite Folie.

My wife and would not return if the food were free. We have eaten at top and good restaurants in theU.S., Europe, and Asia, and many modest ones. We think the reviews we read are ludicrous. The bread was good.

Was there most recently in December of 2002. Excellent food and service (I had the Tuna, my Dinner Companion had the Salmon, both were delicious.) Service was good in an understated manner. Good Value