New York restaurant buffs probably remember Pastis, the iconic French bistro set in the Meatpacking District that closed three years ago.
Pastis’ former chef de cuisine, Jerome Dihui, is now executive chef at Boucherie, the newest bistro-style affair to open in Manhattan’s West Village.
In a setting that capture the spirits of both Paris and Manhattan, Boucherie cooks up French cuisine, specializing in such dishes as onion soup, escargots de Bourgogne and steak tartare.
As befits the restaurant’s name, most of the main dishes focus on generous cuts of meat: you can have the steak frites au poivre, a hearty 14-ounce New York strip topped with peppercorn sauce and served with a side of French fries, or the côte de veau aux champignons, a grass-fed veal porterhouse in a fragrant jus, accompanied by mushrooms and sweetbreads. If you decide to forego meat, you can choose from various other dishes, including the flétan poêlé (seared halibut with roasted parsnips, green beans and carrot puree) and the particularly rich duck confit, which comes with truffled potatoes.
Boucherie also offers a distinguished cheese selection (Morbier, Comté, Fleur de Maquis and more) as well as a nice spread of charcuterie. The carefully devised wine list, courtesy of sommelier Theo Mahy, features an inspired mix of Old and New World wines.
For more info, visit boucherie.nyc