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  • Went to Chantecler for a NYE dinner and it was a great way to end 2016. We made a reservation online and received a call a day before to confirm. As everyone has mentioned, service is amazing and relaxed, but we saw the servers were swamped. The space is nice and cozy, I like how there is a tiny kitchen in the corner where you can watch the food being prepared. The head chef(?) was in charge of all the chits, manning the fryers, oven, stove, and plating everything--boy was he busy. But while we enjoyed watching him put all the plates together, there were two things that he did that were unsettling: 1) While spooning the caviar and using his fingers to place it on the blini, he licked his finger. 2) He scored raw duck on a cutting board, then used the same cutting board for our cooked steak. Anyways, about the food: was so excited to try the popcorn shrimp that I have been seeing in the reviews but it wasn't on the menu :( We were told there has been a new head chef for 8 months now. We ordered the frog legs, which were nicely battered and fried served with sour cream and spicy sauce. It was delicious and wonderfully crispy! There was a NYE special of a caviar blini, which my boyfriend really enjoyed. We wanted to try more appetizers but had to make room for the mains! For the mains, they do family style here, so they're called "Platters for Two"...but the two of us ordered two anyways and we could comfortably finish everything. We had the snapper and mussels, as well as the steak and marrow. They were generous with the snapper, they gave us 3 fillets (tail pieces) and there were 4 mussels. It was good and hearty. The steak and marrow was a beautiful plate. The NY striploin was perfectly cooked and the sauce was amazing! The marrow was a bit disappointing because it all clumped up into a tiny ball, and then one of bones exploded and split right in half (which was entertaining, but I think it was overheated).
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