The mastermind behind French Tart is Chef Laurent, whose innovation earned him a gold medal for Most Creative Restaurant Dessert at the Eger Foundation?s 2011 Taste of Staten Island and whose flaky croissant recently won the New York Daily News' Best of New York award. Chef Laurent was also recently featured on Fox 5's Good Day New York for their croissants, quiche, and chocolate truffles. With its wide array of classic baked goods, French Tart's bakery makes an ideal stop for coffee and a pastry. In the evening, French Tart transforms into a traditional French bistro restaurant.
Featured by the New York Post as an authentic haven for French cuisine that stands apart from its competitors—a sea of pizzeria and takeout Chinese options—Le Bouchon woos diners with the complex bouquet of rich sauces and roasted meats that is chef Roman Nikhman's love letter to the French cooking tradition. Le Bouchon, which takes its name from the French word for wine cork, offers à la carte and banquet menus featuring sumptuous Gallic standards including foie gras drizzled with wild-berry port wine or a classic duck magret with a fig-port-wine reduction. Chef Nikhman's love for French cuisine began with its rich sauces, according to the Post, and the menu features mother sauces and reductions by the spoonful, all of which complement the broad palette of delectable proteins that include duck, lobster, escargot, and rich roasted portobello mushrooms. The knowledgeable staff can help diners choose a varietal from among the restaurant's colossal wine-barrel selection or the wine rack that takes up an entire wall, represented on a wine list 13 pages long.
Green Perrier bottles line the wood-paneled walls of the dining area, which is dotted with framed artwork depicting rainy afternoons and Moulin Rouge performers. Fragrant aromas emanate from the kitchen, where Chef Vincent Tropepe prepares Parisian bistro fare. A roster of celebrity clientele including Rudy Giuliani, Michael Bolton, and Hillary Clinton has enjoyed the refined techniques that Tropepe brings to his preparation of traditional French fare such as escargot Provençal, duck à l'orange, and crepe suzette. The menu also includes selections from Chef Tropepe's new cookbook, From Behind the Kitchen Doors, which details his career and favorite recipes. The rotating dessert selection includes a range of handmade pastries artfully adorned with meringue, fresh berries, and abstract chocolate renderings of local news anchors.
After moving from the south of France to break into the New York catering world, David Benizeri decided he was finally ready to have a "window on the street," according to Jenny Miller?s New York Magazine profile. And so, in the storefront of an old barbershop, Benizeri went to work creating Beny's Delice. There, amid dark reclaimed wood and a pressed tin ceiling, he and his former catering partner Tarik Slamani created a caf? that blends the Mediterranean influence of Benizeri?s Riviera home with salads, sandwiches, and a "very, very traditional French pastry case" that only watches Louis Mal movies without subtitles.
Kif pleases palates with a selection of tasty tapas and traditional homemade Moroccan entrees. Enliven a night out with friends or accentuate a surprise party for your pet tongue with a small plate such as falafel on Dekalb, a charming conglomeration of crushed chickpeas and Moroccan spices with harissa aioli ($6), or merguez, a savory selection of spicy lamb sausage lounging on a bed of marinated tomatoes ($6). For entrees, quell carnivorous cravings with steak frites, a prime skirt-steak plate paired with french fries on a bed of avocado sprinkled in red onion vinaigrette ($18), or relish the lamb shank tagine, an organic meatsperience confettied in tagine spices and green peas with a side of couscous ($23).