Le Titi de Paris (CLOSED)

The reviews from 2001 and earlier are spot on. Le Titi De Paris was the epitome of progressive French restaurants. However, since the departure of head chef Pierre Poulin, the resturant has lost a lot of its quality. The good: -The ambiance is still outstanding. -The wine list is excellent and not overpriced for the top-end wines -The waitstaff is friendly (but drastically understaffed for this type of restaurant) -The salads and deserts are absolutely top notch! The bad: -The menu is over-complicated and mixes flavors that have no business being together -The ingredients don't taste as fresh as they used to -"Less is more" has been forgotten. On what was supposed to be a simple filet, there were three sauces, three garnishes, and four other items on the plate, only two of which really went with the meat. -Both of our dinners were DRASTICALLY undercooked. The filet wasn't even rare -- it was downright raw. The fish was so undercooked that it was dangerous to eat. -Th ... more

The reviews from 2001 and earlier are spot on. Le Titi De Paris was the epitome of progressive French restaurants. However, since the departure of head chef Pierre Poulin, the resturant has lost a lot of its quality. The good: -The ambiance is still outstanding. -The wine list is excellent and not overpriced for the top-end wines -The waitstaff is friendly (but drastically understaffed for this type of restaurant) -The salads and deserts are absolutely top notch! The bad: -The menu is over-complicated and mixes flavors that have no business being together -The ingredients don't taste as fresh as they used to -"Less is more" has been forgotten. On what was supposed to be a simple filet, there were three sauces, three garnishes, and four other items on the plate, only two of which really went with the meat. -Both of our dinners were DRASTICALLY undercooked. The filet wasn't even rare -- it was downright raw. The fish was so undercooked that it was dangerous to eat. -The waitstaff was so understaffed (two waiters for an nearly full house on a Saturday) that the service was slow and inaccurate. -Still expensive and not worth the cost anymore. -My wife ordered a souffle', and they never brought a dessert menu, so I asked for one which was never brought. (There were other service issues, but you get the point). Maybe the new owners will improve and learn to simplify, cook with the seasons, get the freshest ingredients possible, and then learn to trust them. And for a $300 dinner (with basic wine and tip), the service needs to be much more dedicated. A waiter should not take on more than 4 tables. less