Thanks for writing up this fine new restaurant. In my own experiences there so far, the food was impressive enough to eclipse any passing quirks like worn menus or minor server errors. Also, the classy old-world cooking with attention to herbs, sauces, and garnishes should be no surprise at all, because Chef Yildiz had already been delighting customers with those flourishes at Vaso Azzuro, nearby, since 2005 or so.

One strength that regrettably didn't appear in this article is La Fontaine's unusual LUNCH specialty: Tartines. Each is half of a freshly-baked small French loaf split lengthwise, with savory hot toppings, cut into multiple open-faced sandwiches, and served with a salad. Several of us ordered different kinds and shared them around. A unique and very civilized lunch option, moderately priced.