Le Coq Rico

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80 Good

It’s all poultry all the time at this lovely import from Paris.

30 E. 20th St., New York, NY, 10003



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Known For

The lowdown

Founding chef Antoine Westermann is known for his facility with what is, next to cheese, that most Gallic of proteins, the barnyard chicken. Westermann no longer runs the kitchen, but executive chef Guillaume Ginther ensures the roasted, broiled, and fricasséed birds remain great, and the old ancien régime desserts — l’île flottante, baba au rhum, the profiteroles, a giant “to share” mille-feuille — are possibly even better.

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What you need to know

Insider Tips It’s possible to sit at a long kitchen-adjacent bar, but the regular tables are the better option.

Recommended DishesWhole chickens; Chef’s Baeckeoffe; French fries; potato purée; l’ile flottante; vanilla mille-feuille.

DrinksFull Bar

Noise LevelHushed