Nice Matin

Restaurants, French Upper West Side
3 out of 5 stars
(2user reviews)
Nice Matin
Nice Matin
The most upscale addition to Simon Oren’s growing roster of regional French bistros (Pigalle, among others), Nice Matin draws mature locals seeking a nonchallenging night out. Chef Andy D’Amico’s southern French fare isn’t particularly inventive, but it’s tasty and well executed. Tender beef short ribs are nestled in creamy celery-root puree surrounded by a rich red-wine reduction, while grilled sweetbreads are swathed in fragrant rosemary aïoli. The generous slice of caramel-drizzled tarte Tatin is properly flaky. The optical-illusion wallpaper and carousel-top columns make for date-friendly surroundings. If only the waitstaff’s attention didn’t wander.


Venue name: Nice Matin
Address: 201 W 79th St
New York
Cross street: at Amsterdam Ave
Opening hours: Daily 7am–3:30pm, 5:30pm–midnight
Transport: Subway: 1 to 79th St
Price: Average main course: $18. AmEx, Disc, MC, V
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Average User Rating

2.5 / 5

Rating Breakdown

  • 5 star:0
  • 4 star:0
  • 3 star:1
  • 2 star:1
  • 1 star:0
2 people listening

Attached to the pretty Lucerne Hotel on the Upper West Side, Nice Matin is a great place to grab a drink or dine on brunch, lunch or dinner menu items. The feel of the restaurant is truly European with old world charm and sophistication. The extensive brunch menu includes a delicious variety of omelets, sandwiches and salads. The lunch and dinner menus are equally appetizing offering burgers, pizzas, Moroccan spiced salmon, moules Provencal and much, much more. If you have an intolerance for gluten, bot to worry as Nice Matin has a separate gluten free menu. Save room for the decadent lemon verbena cheesecake for dessert.

I waited until my second visit to review here because I thought the bad service on the first trip was an was not. My first visit included ordering a martini that took over 15 minutes to bring to the table, and that was from the manager as the waiter was no place to be found.  The excuse was that the bartender was busy.  I was at a table next to the bar and he WAS busy... just talking to a few people eating at the bar. Considering the high prices of their drinks, this is bad management at it's worst, because this is where the money is made, and most restaurants would be asking if I wanted another by the time I received my first.  My second visit with a party of four caused me to watch everyone finish their meal before I was served.  My veal came out cold, hardly even room temperature in a cold sauce, so it was sent back for reheating and arrived back at the table the same way, after two requests.  The waiter was no place to be found. (Same waiter, both visits..coincidence for the bad service?) Hate to generalize, but I will...when the waiter is not responsible for bringing the food to the table, and runners are used, there is more than a chance something will go wrong.