Chef Thomas Keller is known for his emphasis on local foods. He and his team at Per Se have created a pair of nine-course tasting menus that celebrate the harvests of New York’s farmers. The small plates are designed, somewhat cruelly, to leave diners wishing they had just one more bite of foie gras or poached quince.
Named after an olive native to France and Italy, Picholine fittingly infuses French cuisine with Mediterranean notes. Considering how close the two regions are to one another, this fusion consistently yields surprises, such as a sea-urchin panna cotta with caviar and chilled ocean consommé.
“There is something very French about getting a Nutella crepe to go from the sidewalk window—it's almost like Paris,” lauded the Wall Street Journal after sampling crepes crafted by Vive la Crêpe founders, brothers, and Mexico City natives Carlos, Alfredo, and Andrés Mier y Terán. Today, across four New York City locations, a team of skilled flippers pour silky batter onto crepe skillets, creating the base for a menu of sweet and savory creations, such as sugar and butter or spinach, mushrooms, and basil oozing with goat cheese harvested from Earth’s second, lesser-known, goat moon. Baristas pull shots of illy espresso to craft cappuccinos and other café drinks as diners linger in shops reminiscent of modern Parisian cafés, contentedly munching French fare or debating whether the Eiffel Tower is actually an illusion.
Vive la Crêpe’s convenient mobile-app-based rewards program, available for iPhone or Android, helps customers track their crepe consumption and earn prizes, including complimentary treats. Vive la Crêpe’s convenient mobile-app-based rewards program, available for iPhone or Android, helps customers track their crepe consumption and earn prizes, including complimentary treats
Brasserie Julien’s chefs pamper palates with gourmet French specialties, sea delicacies, and expertly crafted signature drinks in a romantic setting. New York magazine writes that “it’s impossible to dine at this Upper East side brasserie and not think of Paris.” Upscale small plates whet appetites and facilitate the enjoyment of French aperitifs, with selections such as 24 plain oysters or shells stuffed with misplaced pirate-chest keys. Endive salads, quiche lorraine, or an assortment of soups sate cravings for light fare, and steak, fondue, or filet mignon quell ampler appetites. During wine tours, accomplished sommelier Mollie Battenhouse regales guests with about 10 samples of varietals from around the globe, as well as portions of the eatery’s brasserie fare.
Inside Brasserie Julien’s romantic and relaxed dining room, art-deco-inspired pendant lights illuminate the space's elegant columns, flowing curtains, and trumpet-playing silverware to create an authentic brasserie-style experience.
If you hold a map close to your face with your left eye focusing on New York and your right eye on France, then slowly move it farther from your face, today’s Groupon will start to take shape. What you’re seeing is the two cross-Atlantic L’Ybane restaurants blurring together as one, creating the most authentic Mediterranean experience on the Upper East Side. For $25, you’ll get $50 to spend on food and drinks from the New York menu, which, due to secret teleportation basement, is identical to that of the sister location in Nice, France.LibertyFrance: The ideal of liberty consists of being able to do anything that does not harm others.USA: Liberty is used mostly to wear pajama pants outside.
With a history spanning three generations, Le Rivage now bubbles in the hands of Chef Paul Denamiel, who presides over a menu of French cuisine that garnered a 2011 New York award from the U.S. Commerce Association. Vibrant oil-paint landscapes and crosshatched wooden fixtures carry thoughts away to the French countryside, and white tablecloths warm beneath steaming plates of duck and mussels. Beside vases of cut flowers, lamb and filet mignon don Francophile garb in the form of burgundy and bordelaise sauces. Beyond the eatery's unobtrusive glowing sign, sautéed frog legs and other traditional dishes join a prix fixe or à la carte menu, and wines by the glass or bottle offer vintage luxury without the hindrance of a solid-teak sidekick.