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Le Restaurant

102 Franklin St., New York , NY 10013 40.718484 -74.005606
nr. Church St.  See Map | Subway Directions Hopstop Popup
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  • Cuisine: American Nouveau
  • 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
  • Critics' Rating: ***

    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:

    10 out of 10

      |  

    1 Reviews | Write a Review

Photo by Liz Clayman

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Nearby Subway Stops

N, R at 8th St.-NYU; A, C, E at Canal St.

Prices

$100 per person

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Prix-Fixe

Alcohol

  • Full Bar

Reservations

Required

Profile

This venue is closed.

Chef Ryan Tate's format is simple: Dinner guests reserve for a six-course, $100 menu; there are no substitutions and no variations, though Tate, who cooked previously at Savoy and Cookshop, will consider your allergies. How does that sound? Despite the intimations of strictness, Le Restaurant's design is intended to help its customers worry less about the fiddleheads and poultry pedigrees, and instead have them really enjoy their meal. "Our approach is really just meant to get people to relax," says Tate. "We work to bring in the best ingredients, and so we want customers to trust us and let go of their inhibitions." Your menu could feature hedgehog mushrooms with whey and leeks one night, or start with tuna bresola and end with guinea hen on another. It may resemble the one that blogger Tribeca Citizen was served; pork loin with morels and chicory for one course, then ruby red shrimp with dates, Cerignolas, and "walnut crumble" for another.

The restaurant serves a small selection of wines and pours mostly classic cocktails. The bartender may consider variations, within reason. "We may make a ramp martini when they come into season," says Tate, "but we probably won't do a rhubarb gimlet." Mas veteran Amadou Ly, who started a conversation with Tate at the market one day and ended up signing on as pastry chef, is not only making bon bons with foie gras and cherries, but also completely sweet treats for diners to take home at the end of the meal.

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