Miss Paradis|Miachel Breton1/12 Miss Paradis|Miachel Breton
Miss Paradis|Miachel Breton2/12 Miss Paradis|Miachel Breton
Miss Paradis|Miachel Breton3/12 Miss Paradis|Miachel Breton
Quinoa Paella|Miachel Breton4/12 Quinoa Paella|Miachel Breton
Flip Flap|Miachel Breton5/12 Flip Flap|Miachel Breton
Profiterole Caramel|Miachel Breton6/12 Profiterole Caramel|Miachel Breton
Tarte Tatin|Miachel Breton7/12 Tarte Tatin|Miachel Breton
Yolita|Miachel Breton8/12 Yolita|Miachel Breton
Zuchinni Tagliatelle|Miachel Breton9/12 Zuchinni Tagliatelle|Miachel Breton
Rose|Miachel Breton10/12 Rose|Miachel Breton
Artichoke Salad|Miachel Breton11/12 Artichoke Salad|Miachel Breton
Black Piaf Bread|Miachel Breton12/12 Black Piaf Bread|Miachel Breton
The corner of Mulberry and Prince streets in SoHo just got some Parisian flair.
Miss Paradis is the first U.S. project for French restaurateur Claude Louzon, known for getting into the fresh juice and smoothie business more than 30 years ago with his casual chain Le Paradis du Fruit and the Asian fantasy restaurant Miss Kô in Paris. Philippe Starck designed that space as well, and for the group’s New York venture he’s chosen a natural theme to accent the Mediterranean-meets-California menu.
The roof looks as if it’s overflowing with plants (still to come: a giant chrome apple as a salute to the city), while inside the 120 seats sit along wall-length picture windows and pillars shaped like apple tree trunks. Miss Paradis will also be heavy on vegetables as well as fish by chef Adir Cohen, who previously turned out acclaimed fare in Tel Aviv’s Herbert Samuel. Small plates ($10) like charred rainbow carrots and mushrooms with a fig balsamic dressing, “crazy salads” like tuna with cucumber noodles and a Black Bread (charcoal, eggplant, preserved garlic, sesame) give way to entrees than span butternut steak with curry ($19) to fish and chips ($21, and an intriguing find at a restaurant that claims to be healthy) and sharable paellas made with quinoa ($47).
At lunch and brunch, you’ll find pastrami-smoked salmon blinis and the Tunisian specialty brick a l’oeuf. Cold-pressed juices and smoothies can be had on their own or in cocktails (and mocktails) from the long 25-seat bar, where ciders and, because this is a French project, rosé will be highlighted.
Co-creator Julie Louzon explains the Miss Paradis philosophy as “a concept that aims to prove that classic can become fun and one that does not believe in forbidden food, but rather promotes moderation and balance as a recipe for health.”
Miss Paradis is located at 47 Prince St., and is open now for breakfast, lunch, brunch and dinner.