The charcuterie is made in-house, and pastry chef David Carmichael is baking his own baguettes.
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Expect frog legs, braised veal, seared scallops, and steak-frites.
The owners of Bistro 61 are planning a restaurant, market, and garden.
The Comme Ci Comme Ça truck may give the Bistro Truck some competition.
Former Asia de Cuba and China Grill chef Malik Fall takes over the former Boucarou space.
Can the French open-faced sandwich become as trendy as the macaron?
A Gascon chef takes over where Jeffrey Zacharian failed.
D'Artagnan celebrates its 25th anniversary with Gascony Week.
After 30 years, is this the end of the West Village fixture?
Steak-frites is the most expensive thing on the menu at $12.95
The French Culinary Institute celebrates its 25th anniversary by posing the question.
The first New York branch of a French (by way of Mexico) takeout joint.
"New Moroccan with a French twist." And, of course, mojito hookahs.
Momofuku is hosting special dinners with three esteemed French chefs.
Prepare for Le Souk Harem.
Plus, the designers of the Box are prepping a French restaurant for Smith Street.
The Upper East Side standby has opened a new location.