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Brasserie has been a fixture in the Seagram building on East 53rd Street since 1959, though the sleek and futuristic interior is newer, renovated after a 1995 fire. Still, the restaurant continues its more-than-50-year tradition of serving upscale and modern French fare, like foie gras au torchon and grilled chicken paillard (and lots of frites, as is to be expected), not to mention a collection of decadent desserts, like chocolate beignets, apple tart tatin, crème brulee and house-made ice cream and sorbet. Executive chef Luc Dimnet, a native Frenchman, and pastry chef Kenneth Larsen are responsible for the delectable menu selections.