description/

This sprawling sequel to chef Tom Valenti's pioneering UWS eatery, Ouest, compensates for clichéd decor with attentive service and unfussy fare. His fish-and-chips--flaky white fish under a crispy golden crust--may be the best in New York (it's served with malt vinegar and thick-cut "chips"). A more elaborate, but no less comforting duck confit choucroute featured superlative white wine--soaked kraut, garlicky sausage and falling-off-the-bone confit. Simple, solid desserts round out this worthy crowd-pleaser.

Find more restaurants & bars at Time Out New York