All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Choose from Three Options
- $35 for a French brunch for two (up to $60 total value)
- $69 for a French brunch for four (up to $120 total value)
- $45 for $70 worth of French dinner and drinks for two or more
WIth the Brunch options, each person gets:
- A brunch entree or sandwich (up to $15 value each)
- A mimosa or bloody mary (up to $10 value each)
- A tea, cappuccino, espresso, double espresso, or coffee (up to $5 value each)
The Fine Print
Promotional value expires Oct 29, 2014. Amount paid never expires. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Dine-in only. Must use promotional value in 1 visit. Phone reservation required and strictly enforced. Dine-in only. Subject to seating availability. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic drink. Not valid on federal holidays. Not valid with promotions or for happy hours. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Le Bistro D'à Côté
To follow his dream, Herve Knecht had to cross the world. After sharpening his skills in an Alsatian culinary school while serving double-duty in his family's Hotel Restaurant, he moved to Paris to study under Alain Senderens at Lucas Carton. He then traveled to the Saint Barts in the French West Indies, where he became head chef at Vincent Adam, but eventually relocated to New York. Here, Herve abruptly fell in love—both with the city and his future wife—and settled in as the executive chef of Grove Restaurant in the West Village. Though he left for Spain to open his first restaurant, Herve returned to New York after five years to launch Le Bistro D'à Côté.
Naturally, Le Bistro's menus exude a heavy French accent. To begin their meals, diners can try the quiche du jour before sampling an assortment of fromage or charcuterie. The entree selection includes a menagerie of meats—from burgers with foie gras to ginger-glazed duck breast—but the specialty is mussels. Steamed mussels fill large or small pots in one of five variations, such as a Thai-inspired blend of green curry and lemongrass or a spicy mixture of saffron and garlic.