Le Rivage DUPE

Hell's Kitchen

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In a Nutshell

Third-generation restaurateur styles lamb, filet mignon, and seafood into French dishes amid oil-paint landscapes and exposed-brick walls

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Valid only after 7:30PM. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Le Rivage

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.

Customer Reviews

Food and service were excellent.
Rosemary V. · December 24, 2014
Great resturant for a quiet and delicious meal.
Victoria V. · August 14, 2012

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