Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Le Coq Rico

Le Coq Rico

Critic's Pick Critics' Pick

30 E. 20th St., New York, NY 10003 40.738574 -73.988903
nr. Broadway  See Map | Subway Directions Hopstop Popup
212-267-7426 Send to Phone

    Reserve a Table

  • Cuisine: Bistro, French
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    8 out of 10

      |  

    2 Reviews | Write a Review

Photo by Liz Clayman

Share this listing

Official Website

lecoqriconyc.com

Hours

Mon-Fri, noon-3pm and 5:30pm-11pm; Sat-Sun, noon-4pm and 5:30pm-11pm

Nearby Subway Stops

4, 5, 6, L, N, Q, R at 14th St.-Union Sq.; 6 at 23rd St.

Prices

$14-$44

Payment Methods

American Express, Discover, MasterCard

Special Features

  • Brunch - Weekend
  • Good for Groups
  • Lunch
  • Notable Chef
  • Family Style
  • Reservations Not Required

Alcohol

  • Full Bar

Reservations

Accepted/Not Necessary

Profile

You’ll find an almost perfect (and, at $32, not inexpensive) example of terrine de foie gras en croûte on the menu of Antoine Westermann’s new Flatiron District establishment, Le Coq Rico, which has been overrun with devout big-city Francophiles ever since opening its doors in a slightly awkward two-room space. Westermann pioneered his particular brand of poultry-themed cooking at the original Le Coq Rico in Paris, and although he dabbles at this New York outpost in duck livers, squab, and even giant guinea fowl, the specialty of the house is that most reliably delicious of all dining birds, the barnyard chicken. Westermann cooks his birds in myriad ways, including roasted whole on spits, braised in pots of wine (the fine lunchtime coq au vin), or fricasséed in the Baeckeoffe style of his native Alsace in a great earthenware pot. All of these methods have their charms, but if you’re used to the fatty American chicken, I suggest the Plymouth Barred Rock instead of the older, brawnier Brune Landaise, and whatever you do, save room for the classically French desserts, which include clouds of eggy île flottante poured with a rich crème anglaise; a crumbly, brick-size mille-feuille filled with layers of custard cream; and an impressive vanilla-and-strawberry Vacherin, which is crowned, like a festive spring hat, with a decorative feather of meringue.

Related Stories

Best of New York Awards
Best Coq au Vin (2017)
Featured In
Adam Platt's Where to Eat 2017  (12/26/16)
44 of Fall’s Most-Anticipated Restaurant Openings  (8/25/15)
New York Magazine Review
Adam Platt's Full Review (05/16/16)

Recommended Dishes

Westermann's Baeckeoffe for 2-4 people, $140; giblets, $18

Advertising
Advertising