Having a partner turns bouncing a ball into a tennis match, a monologue into a conversation, and a bear attack into a slightly longer bear attack. Experience the power of pairing with this Groupon.
Choose Between Two Options
$25 for $50 worth of French cuisine and drinks
$25 for a mussel-pot meal for two (up to a $57 total value)
- Two large entrees from the Les Moules menu section (a $19.50 value each)
- Two glasses of champagne, house wine, or draft beer (up to a $9 value each)<p>
The menu includes escargot ($10), platters of French cheeses or charcuterie ($18), and entrees such as coq au vin ($26) and pan-seared salmon with ratatouille ($21).
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.
What some people are buzzing about:
“ENJOY YOURSELF IN THEIR WARM HOSPITALITY AND WONDERFUL BISTRO FARE”
“Excellent food, great ambiente, perfect, friendly service.”
“Good meal at a lovely bistro, excellent service from charming staff.”