French cuisine has always had a special place in New Yorkers\u2019 hearts. Next month, they\u2019re getting even more options for steak tartare, coq au vin and more.<\/p>\n
From fine dining in Tribeca to more casual fare from Daniel Boulud, the new offerings will have New Yorkers saying, formidable!<\/p>\n
\u201cI think French restaurants are so popular right now because French food offers a sense of luxury without the stuffiness of traditional fine dining,\u201d said Michelin-starred chef\u00a0 Philippe Orrico, who just opened his first restaurant on his own, Le Sixth.<\/p>\n
Le Sixth from Michelin-starred chef\u00a0 Philippe Orrico. Alex Staniloff<\/p>\n
The spot a stone\u2019s throw away from Washington Square Park had a soft opening over the summer and is preparing a grand opening next month during Fashion Week.\u00a0<\/p>\n
\u201cPeople are gravitating toward the spirit of the French bistro \u2014 sophisticated, but still casual. That\u2019s what I wanted to create with Le Sixth, a relaxed neighborhood restaurant with delicious elevated bistro food and a great ambiance,\u201d said Orrico, who most recently served as executive chef at the private members club Coco\u2019s.<\/p>\n
Le Sixth offers French favorites like Dover sole with mashed potatoes served in a miniature cast-iron pot; roast chicken from a wood-burning oven; and steak frites with broccolini and sauce Champs-\u00c9lys\u00e9es. There\u2019s also salmon and avocado cones and ravioli with Comt\u00e9 and summer truffles.<\/p>\n
This fall, Le Sixth will also launch a \u201cFrench brunch\u201d with mini lobster rolls, foie gras cr\u00e8me br\u00fbl\u00e9e and \u201cpigs in blankets,\u201d along with a choice of caviar.\u00a0<\/p>\n
Orrico describes Le Sixth, as a \u201crelaxed neighborhood restaurant with delicious elevated bistro food and a great ambiance.\u201d Alex Staniloff<\/p>\n
\u201cI think French restaurants are so popular right now because French food offers a sense of luxury without the stuffiness of traditional fine dining,\u201d says Orrico. Alex Staniloff<\/p>\n
Across from Lincoln Center, top chef Daniel Boulud is opening his 25th restaurant next month.<\/p>\n
Brasserie Boulud is meant for morning coffee and croissants \u2014 on the spot or to-go \u2014 as well as lunch, dinner or late night cocktails following a show.\u00a0<\/p>\n
The new eatery will take over the 10,000-square-foot space previously occupied by Boulud Sud, Epicerie Boulud and Bar Boulud.<\/p>\n
Chef Daniel Boulud is opening up his 25th restaurant. Carl Timpone\/BFA.com\/Shutterstock<\/p>\n
\u201cThe classic bistro never really disappeared, but it\u2019s enjoying a strong resurgence,\u201d Boulud recently told the Hollywood Reporter.<\/a><\/p>\n Brasserie Boulud, opening next month, is meant for morning coffee and croissants \u2014 on the spot or to-go \u2014 as well as lunch, dinner or late night cocktails following a show.\u00a0 Courtesy of Broome<\/p>\n Next month will also see the opening of Faux in Tribeca from George McNally, 23. He\u2019s the son of famed restaurateur and memoirist Keith McNally, who created beloved French dining institutions including Balthazar, Pastis and Minetta Tavern.\u00a0<\/p>\n George McNally, son of famed restaurateur and memoirist Keith McNally, is opening Faux next month. Instagram\/gmc.105<\/p>\n The \u201cFrench-inspired\u201d two-story brasserie and late-night spot is the first restaurant from McNally fils, who was often spotted bartending at Balthazar.\u00a0\u00a0<\/p>\n Faux\u2019s chef will be Kristina Ramos, an Eleven Madison Park alumn who also worked at places including Auberge la Feniere outside Marseille and Washington, DC\u2019s Minetta Tavern. She will be creating classics like steak frites, a good burger and mussels \u2014 with more of a coastal Marseilles vibe than a Parisian city feel.\u00a0<\/p>\n McNally recently described Faux <\/a>as \u201cunpretentious. Just good food. Something nostalgic, something easy.\u201d\u00a0<\/p>\n He\u2019s reportedly working with a team that made his dad\u2019s spots such as success: Ian McPheely, who co-designed Balthazar and Pastis, and Zach Lewis, whose father Richard Lewis worked with McNally p\u00e8re.<\/p>\n Meanwhile Catch Hospitality Group continues to open eateries as fast as a high speed TGV train barreling down the tracks from Paris to Marseilles.\u00a0<\/p>\n Cafe Charmant \u2013 French with a \u201ccoastal flair\u201d \u2013 opens next month on the Bleecker Street spot where trendy Saint Theo\u2019s once stood.<\/p>\n Restaurateur Eugene Remm of Catch Hospitality Group. Catch Restaurants<\/p>\n It\u2019s CHG\u2019s fourth standalone concept to open in two years, following the success of Or\u2019esh<\/a>, the Eighty Six and Corner Store<\/a>, a Taylor Swift favorite and instant success that surprised no one more than New York-born restaurateur Eugene Remm and his partner Tilman Fertitta, the billionaire businessman, Houston Rockets owner and current US ambassador to Italy.<\/p>\n Like Or\u2019esh \u2014 and like Boulud\u2019s new brasserie \u2014 Cafe Charmant\u2019s elegant space is designed by the Rockwell Group. The chef is Jake Tyler Brodsky, another Eleven Madison Park alum whom Remm discovered while dining at Brodsky\u2019s last gig, Palm Heights in the Cayman Islands. The opening also comes as the original Catch celebrates its 15th anniversary this year with a new menu and revamp in New York and Los Angeles.<\/p>\n Cafe Charmant \u2013 French with a \u201ccoastal flair\u201d \u2013 opens next month on the Bleecker Street spot where trendy Saint Theo\u2019s once stood.<\/p>\n While Cafe Charmant boasts classic French dishes like a salade ni\u00e7oise and steak frites, it will also introduce dishes like razor clam pasta, duck frites and shrimp Polynesian, as well as a raw bar. Catch beverage director Lucas Robinson is working with wine director Emily Buse. New cocktails will include\u00a0 a Proven\u00e7al Dirty Martini, Garibaldi and Cucumber Sour.\u00a0<\/p>\n Earlier this month, Broome Restaurant and Bar had a soft opening in Soho\u2019s boutique hotel Broome, which is under new ownership.\u00a0<\/p>\n The\u00a0 classic menu from consulting chef Moshe Masarty boasts dishes like tuna tartare with labneh and cucumber consomm\u00e9; beef tartare with caper relish and quail egg; and an apple-and-fennel salad with feta and cashews. Mains include branzino with fennel, bok choy and dill beurre blanc; delicate pastas; a chicken paillard with chermoula, pine nuts; and desserts like an olive oil chocolate cake with sea salt and cr\u00e8me fra\u00eeche. Cocktails include the garden fizz, yuzu martini and spicy blackberry Mezcal. For now, it\u2019s dinner only, with brunch to follow.\u00a0<\/p>\n Earlier this month, Broome Restaurant and Bar had a soft opening in Soho\u2019s boutique hotel Broome, which is under new ownership.\u00a0 Courtesy of Broome<\/p>\n The space also delights, with interiors by Sono\u00e9 Architecture & Design Studio. It\u2019s all part of the hotel\u2019s revamp, which includes the redesign of all 14 hotel rooms and suites.\u00a0<\/p>\n \u201cFrench cuisine is foundational to how we cook today. Many techniques that define classical cooking \u2014 from building stocks and sauces to the use of butter, reductions and precise preparations \u2014 were formalized through the French culinary tradition and continue to influence kitchens around the world,\u201d said Liron Sanado, Broome\u2019s director of development and operations.\u00a0<\/p>\n We hear\u2026 that Motek, the popular Miami-based Mediterranean eatery from Happy Corner Hospitality, is in major expansion mode. It\u2019s opening Yalla Motek, a Mediterranean street-style fast-casual eatery, in NoMad\u00a0this winter,\u00a0 at 1147 Broadway, Side Dish has learned exclusively.<\/p>\n The 2500 square foot location comes with 66 seats.\u00a0<\/p>\n Nomad will be the first of several locations to open in New York \u2014 on the Upper West Side, the Upper East Side, FiDi, and Midtown: Twenty outposts are slated to open over the next three years.\u00a0\u00a0<\/p>\n \u201cWe 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,\u201d said Charlie Levy, founder of Happy Corner Hospitality.\u00a0<\/p>\n The very first Yalla Motek opened in Aventura, FL.\u00a0in November 2022.\u00a0<\/p>\n Menu favorites includelamb shawarma, chicken schnitzel sandwiches, fresh bowls, and falafel.\u00a0<\/p>\n The first Motek opened in 2020 in downtown Miami.<\/p>\n Motek\u2019s New York flagship is in Flatiron, at 928 Broadway, with additional spots in the West Village and 60 W. 57th St. Williamsburg is slated to open this fall at 80 N 7th St.\u00a0<\/p>\n The owners of Brooklyn\u2019sConfidant (above) have launched a next-door wine bar called Frenzie. Heather Willensky<\/p>\n We hear\u2026 that new-to-the-neighborhood Confidant \u2014 bordering Brooklyn Heights and Cobble Hill at 127 Atlantic Ave. \u2014 which moved earlier this year from a less accessible spot in Industry City \u2014\u00a0 is also in expansion mode.<\/p>\n After moving from Industry City to a restaurant-lined stretch of Atlantic Ave., the owner-chefs\u00a0 Brendan Kelley and Daniel Grossman, who are alumn of Roberta\u2019s, the Bushwick-based pizza haven, have just launched a next-door wine bar called Frenzie, their own tribute to all things late night, with wine, cocktails and sourdough pizza at 129 Atlantic Avenue, for New York style 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 natural wines are on the list from Spain and Austria \u2014 to Vietnam. <\/p>\n Late night menu starts and 10 pm until closing each night, with cost-friendly options like a martini and a slice for $20; a negroni and a slice for $19 and Narragansett \u2014 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.\u00a0Confidant, of course, is also still going strong, with popular dishes including a trout mousse, and signature prawn pot pie. Both are welcome additions to the neighborhood.\u00a0<\/p>\n Greek restaurant Selene in Soho is hitting its stride after opening in May.<\/p>\n We hear\u2026 that Grand Street is getting a glow up.\u00a0Selene, 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 quick trip to the Aegean coast in downtown Manhattan. Thinkpink washed walls, a retractable roof, whole grilled fish, lamb chops and lots of mezze appetizers \u2014 along with crudos, tartares, and lots of citrus, herbs and olive oil.\u00a0The 10,000 square foot space seats 250 to 300 people and features multiple dining rooms, a garden terrace, and staff in full length gowns.<\/p>\n It\u2019s 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 previously with Philippe by Philippe Chow and LDV Hospitality. The executive chef is Christos Bisiotis, who has cooked at the White House, is formerly of Eataly, Avra and Estiatorio Milos.\u00a0<\/p>\n The design, described as \u201cAegean minimalism reframed by New York\u201d is by Theodore Kondylis\u2019 Kondylis NYC with thoughtful custom furniture, ceramics and diffused lighting \u2014 and olive trees.\u00a0Selene sits\u00a0inside ModernHaus SoHo, which was previously 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 owner Jack Sitt\u2019s Thor Equities Group.<\/p>\n The specific corner of downtown Manhattan that hosts Selene is in the midst of a development surge.\u00a0<\/p>\n Plans have been filed to build two new residential towers with 121 combined units on the vacant lots at nearby 30 and 32 Thompson Street \u2014 a 19-story building at 30 Thompson (once a garage) with 44 units, and a 19-story building at 32 Thompson with 77 units plus ground-floor retail. The block today is mainly six-story walk-ups. The SoHo\/NoHo area was rezoned in 2021 to allow buildings up to 275 feet as-of-right, which is what makes towers of that scale possible there now.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"French cuisine has always had a special place in New Yorkers\u2019 hearts. 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