Q: Location: Upper West Side

[Wilfrid]

One frequent comment I've seen about Ouest is that at last the Upper West Side has got a great restaurant.  Was it a bold decision to open in a location not known as a gastronomic destination?  Is it easier to open a restaurant in an area already established for fine dining, such as the Flatiron, or are there actually advantages in opening up new territory?

[Tom Valenti]

It is easier to open a restaurant in a neighborhood where there are other upper end restaurants so when we chose the Upper West Side, it was definitely a gamble. It has paid off because of our pricing points, comfort level and quality of food, and casualness of the restaurant. After a short while the neighborhood gladly accepted us and our bold flavors.