French delicacies has always had a particular place in New Yorkers’ hearts. Next month, they’re getting even more choices for steak tartare, coq au vin and more.
From nice eating in Tribeca to more informal fare from Daniel Boulud, the new choices will have New Yorkers saying, formidable!
“I think French restaurants are so popular right now because French food offers a sense of luxury without the stuffiness of traditional fine dining,” said Michelin-starred chef Philippe Orrico, who just opened his first restaurant on his own, Le Sixth.
Le Sixth from Michelin-starred chef Philippe Orrico. Alex Staniloff
The spot a stone’s throw away from Washington Square Park had a smooth opening over the summer time and is getting ready a grand opening next month during Fashion Week.
“People are gravitating toward the spirit of the French bistro — sophisticated, but still casual. That’s what I wanted to create with Le Sixth, a relaxed neighborhood restaurant with delicious elevated bistro food and a great ambiance,” said Orrico, who most lately served as govt chef at the personal members membership Coco’s.
Le Sixth gives French favorites like Dover sole with mashed potatoes served in a miniature cast-iron pot; roast hen from a wood-burning oven; and steak frites with broccolini and sauce Champs-Élysées. There’s also salmon and avocado cones and ravioli with Comté and summer time truffles.
This fall, Le Sixth will also launch a “French brunch” with mini lobster rolls, foie gras crème brûlée and “pigs in blankets,” alongside with a alternative of caviar.
Orrico describes Le Sixth, as a “relaxed neighborhood restaurant with delicious elevated bistro food and a great ambiance.” Alex Staniloff
“I think French restaurants are so popular right now because French food offers a sense of luxury without the stuffiness of traditional fine dining,” says Orrico. Alex Staniloff
Across from Lincoln Center, prime chef Daniel Boulud is making an attempt a change of tempo from the spectacular creations for which he is well-known – opening his twenty fifth restaurant.
Brasserie Boulud, opening next month, is meant for morning espresso and croissants — on the spot or to-go — as properly as lunch, dinner or late evening cocktails following a present.
The new eatery will take over the 10,000-square-foot house beforehand occupied by Boulud Sud, Epicerie Boulud and Bar Boulud.
Chef Daniel Boulud is opening up his twenty fifth restaurant. Carl Timpone/BFA.com/Shutterstock
“The classic bistro never really disappeared, but it’s enjoying a strong resurgence,” Boulud lately advised the Hollywood Reporter.
Brasserie Boulud, opening next month, is meant for morning espresso and croissants — on the spot or to-go — as properly as lunch, dinner or late evening cocktails following a present. Courtesy of Broome
Next month will also see the opening of Faux in Tribeca from George McNally, 23. He’s the son of famed restaurateur and memoirist Keith McNally, who created beloved French eating establishments including Balthazar, Pastis and Minetta Tavern.
George McNally, son of famed restaurateur and memoirist Keith McNally, is opening Faux next month. Instagram/gmc.105
The “French-inspired” two-story brasserie and late-night spot is the first restaurant from McNally fils, who was usually noticed bartending at Balthazar.
Faux’s chef will be Kristina Ramos, an Eleven Madison Park alumn who also labored at locations including Auberge la Feniere outside Marseille and Washington, DC’s Minetta Tavern. She will be creating classics like steak frites, a good burger and mussels — with more of a coastal Marseilles vibe than a Parisian metropolis really feel.
McNally lately described Faux as “unpretentious. Just good food. Something nostalgic, something easy.”
He’s reportedly working with a crew that made his dad’s spots such as success: Ian McPheely, who co-designed Balthazar and Pastis, and Zach Lewis, whose father Richard Lewis labored with McNally père.
Meanwhile Catch Hospitality Group continues to open eateries as quick as a excessive pace TGV prepare barreling down the tracks from Paris to Marseilles.
Cafe Charmant – French with a “coastal flair” – opens next month on the Bleecker Street spot where stylish Saint Theo’s once stood.
Restaurateur Eugene Remm of Catch Hospitality Group. Catch Restaurants
It’s CHG’s fourth standalone idea to open in two years, following the success of Or’esh, the Eighty Six and Corner Store, a Taylor Swift favourite and immediate success that stunned no one more than New York-born restaurateur Eugene Remm and his accomplice Tilman Fertitta, the billionaire businessman, Houston Rockets proprietor and present US ambassador to Italy.
Like Or’esh — and like Boulud’s new brasserie — Cafe Charmant’s elegant house is designed by the Rockwell Group. The chef is Jake Tyler Brodsky, another Eleven Madison Park alum whom Remm found while eating at Brodsky’s last gig, Palm Heights in the Cayman Islands. The opening also comes as the unique Catch celebrates its fifteenth anniversary this yr with a new menu and revamp in New York and Los Angeles.
Cafe Charmant – French with a “coastal flair” – opens next month on the Bleecker Street spot where stylish Saint Theo’s once stood.
While Cafe Charmant boasts basic French dishes like a salade niçoise and steak frites, it will also introduce dishes like razor clam pasta, duck frites and shrimp Polynesian, as properly as a uncooked bar. Catch beverage director Lucas Robinson is working with wine director Emily Buse. New cocktails will embrace a Provençal Dirty Martini, Garibaldi and Cucumber Sour.
Earlier this month, Broome Restaurant and Bar had a smooth opening in Soho’s boutique lodge Broome, which is under new possession.
The basic menu from consulting chef Moshe Masarty boasts dishes like tuna tartare with labneh and cucumber consommé; beef tartare with caper relish and quail egg; and an apple-and-fennel salad with feta and cashews. Mains embrace branzino with fennel, bok choy and dill beurre blanc; delicate pastas; a hen paillard with chermoula, pine nuts; and desserts like an olive oil chocolate cake with sea salt and crème fraîche. Cocktails embrace the backyard fizz, yuzu martini and spicy blackberry Mezcal. For now, it’s dinner only, with brunch to comply with.
Earlier this month, Broome Restaurant and Bar had a smooth opening in Soho’s boutique lodge Broome, which is under new possession. Courtesy of Broome
The house also delights, with interiors by Sonoé Architecture & Design Studio. It’s all half of the lodge’s revamp, which consists of the redesign of all 14 lodge rooms and suites.
“French cuisine is foundational to how we cook today. Many techniques that define classical cooking — from building stocks and sauces to the use of butter, reductions and precise preparations — were formalized through the French culinary tradition and continue to influence kitchens around the world,” said Liron Sanado, Broome’s director of growth and operations.
We hear… that Motek, the common Miami-based Mediterranean eatery from Happy Corner Hospitality, is in main growth mode. It’s opening Yalla Motek, a Mediterranean street-style fast-casual eatery, in NoMad this winter, at 1147 Broadway, Side Dish has discovered completely.
The 2500 sq. foot location comes with 66 seats.
Nomad will be the first of several places to open in New York — on the Upper West Side, the Upper East Side, FiDi, and Midtown: Twenty outposts are slated to open over the next three years.
“We wanted to create a place where everyone could enjoy fresh Mediterranean street food every day served fast, made with real ingredients, authentic flavors, and completely seed-oil free,” said Charlie Levy, founder of Happy Corner Hospitality.
The very first Yalla Motek opened in Aventura, FL. in November 2022.
Menu favorites includelamb shawarma, hen schnitzel sandwiches, recent bowls, and falafel.
The first Motek opened in 2020 in downtown Miami.
Motek’s New York flagship is in Flatiron, at 928 Broadway, with extra spots in the West Village and 60 W. 57th St. Williamsburg is slated to open this fall at 80 N seventh St.
The house owners of Brooklyn’sConfidant (above) have launched a next-door wine bar called Frenzie. Heather Willensky
We hear… that new-to-the-neighborhood Confidant — bordering Brooklyn Heights and Cobble Hill at 127 Atlantic Ave. — which moved earlier this yr from a less accessible spot in Industry City — is also in growth mode.
After transferring from Industry City to a restaurant-lined stretch of Atlantic Ave., the owner-chefs Brendan Kelley and Daniel Grossman, who are alumn of Roberta’s, the Bushwick-based pizza haven, have just launched a next-door wine bar called Frenzie, their own tribute to all issues late evening, with wine, cocktails and sourdough pizza at 129 Atlantic Avenue, for New York type pizzas, small plates and late nite slices, with a wine program helmed by head bartender Charlie Szur, who also oversees drinks at Confidant. Lots of pure wines are on the record from Spain and Austria — to Vietnam.
Late evening menu begins and 10 pm until closing each evening, with cost-friendly choices like a martini and a slice for $20; a negroni and a slice for $19 and Narragansett — a shot and a slice for $15. Hours are 4 pm to midnight Sunday through Thursday, and 4 pm to 2 am on Friday, and 2 pm to 2 am on Saturday. Confidant, of course, is also still going robust, with common dishes including a trout mousse, and signature prawn pot pie. Both are welcome additions to the neighborhood.
Greek restaurant Selene in Soho is hitting its stride after opening in May.
We hear… that Grand Street is getting a glow up. Selene, a three story Greek restaurant in Soho at 23 Grand St. named after the Greek goddess of the moon, is hitting its stride after opening in May, and feels like a fast journey to the Aegean coast in downtown Manhattan. Thinkpink washed partitions, a retractable roof, entire grilled fish, lamb chops and heaps of mezze appetizers — alongside with crudos, tartares, and heaps of citrus, herbs and olive oil. The 10,000 sq. foot house seats 250 to 300 folks and options a number of eating rooms, a backyard terrace, and employees in full size robes.
It’s from co-founders Reno Christou, who co-founded Kyma Restaurant Group in 2013 after years with Estiatorio Milos, Avra, Periyali and Limani, and James Ragonese, who was beforehand with Philippe by Philippe Chow and LDV Hospitality. The govt chef is Christos Bisiotis, who has cooked at the White House, is previously of Eataly, Avra and Estiatorio Milos.
The design, described as “Aegean minimalism reframed by New York” is by Theodore Kondylis’ Kondylis NYC with considerate customized furnishings, ceramics and subtle lighting — and olive bushes. Selene sits inside ModernHaus SoHo, which was beforehand The James New York. Built in 2011, it closed during COVID and reopened after a year-and-a-half renovation in May 2021, under new proprietor Jack Sitt’s Thor Equities Group.
The particular nook of downtown Manhattan that hosts Selene is in the midst of a growth surge.
Plans have been filed to construct two new residential towers with 121 mixed models on the vacant heaps at close by 30 and 32 Thompson Street — a 19-story constructing at 30 Thompson (once a storage) with 44 models, and a 19-story constructing at 32 Thompson with 77 models plus ground-floor retail. The block at this time is primarily six-story walk-ups. The SoHo/NoHo space was rezoned in 2021 to permit buildings up to 275 toes as-of-right, which is what makes towers of that scale doable there now.