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Naturally, meat is the focus of this 320-seat West Village bistro (boucherie is French for "butcher shop"). A dedicated butcher counter sources cuts from big-name purveyors (Pat LaFrieda) and smaller local farms to be used in composed dishes from Pastis alum Jerome Dihui: an herb-crusted rack of venison, a for-two côte de boeuf with bone marrow, and a dry-aged burger topped with caramelized onions and aged Gruyère. Beyond the beef, you can find French classics like escargots gratiné (roasted snails in garlic butter and béchamel) and moules a la Normande (mussels in cream with mushrooms and bacon), as well as house-made pastas, like ricotta cavatelli with braised rabbit and root vegetables. The sprawling space takes cues from the Belle Époque, with framed mirrors, mosaic floors and a large wooden bar overseen by bartender Anthony Bohlinger (Maison Premiere, Seamstress), who turns out French-riffing cocktails (a mescal-and-Suze Franco-Mexican War) and absinthe drips.
99 Seventh Ave South
|Cross street:||between Christopher and Grove Sts|
|Transport:||Subway: 1, 2 to Christopher Street; 1, 2, 3 to 14 St; A, B, C, D, E, F, M to W 4 St|
|Price:||Average main course: $35|
|Opening hours:||Mon-Thurs 11:00am - 12:00am; Fri 11:00am - 1:00am; Sat 10:00am - 1:00am; Sun 10:00am - 12:00am|
|Do you own this business?|