NYC Guide: Frenchette
Address | 241 West Broadway New York, NY
We love spending time in TriBeCa and Frenchette gives us another reason to enjoy the wonders of this Manhattan neighborhood. Frenchette has the ambiance of the traditional Brasserie and works from that base to create a modern twist on traditional French fare. This NYC restaurant was opened by chefs Lee Hanson and Riad Nasr, who previously worked together at Balthazar, another well-known NYC restaurant.With both indoor and outdoor seating you’ll find that once seated the decor immediately transports you to the feeling of dinning in France.
Frenchette is a Manhattan hotspot that lives up to the hype. I definitely recommend that it makes your list of restaurants to try while in NYC. Below I’ll share some of the dishes and my thoughts on each. I will have to return for dessert, my companions and I were very full from the meal and in a rush to complete errands before flying out of country the next day.
If you're into French cuisine or just looking for a noteworthy dining experience in NYC, Frenchette is definitely worth considering! I hope you enjoy this review and let me know in the comments below if you find yourself stopping by Frenchette.
Beverages…the menu at Frenchette has something for everyone. A special by request citrus mocktail was made for my son. We also enjoyed the Rosé Piscine {rosé, vodka, pamplemousse spritz} and the sommelier helped us select the perfect bottle of wine to share.
Do order the Pain Maison. Demi baguette served with ploughgate butter and radish is the simple French fare that demonstrates that perfecting fresh, quality ingredients make the meal.
Amuse…the smoked trout beignets with ranch’ette were a table favorite. These alone are worth booking your reservation to Frenchette.
hors d'oeuvres…Bucatini Con Le Sarde. Nicely executed dish of al dente bucatini with a little kick from chili flakes and an umami flavor from the sardines, the right amount of oily and delicious.
hors d'oeuvres…Brouillade {soft scrambled eggs with summer truffle}. Wonderful way to enjoy truffles. Elegant and simple dish.
hors d'oeuvres…Cod Cheeks En Diable. Another table favorite. The cod cheeks were medium tender with a bread crumb topping and a bit of spice (hence the “diable” or devil)
off the menu from Chef Eizenstein…a cold gelatinous fish with flavors of saffron and aioli on baguette. It was very tasty.
hors d'oeuvres…Soupe De Poisson {fish soup, aioli au safran}. Classic dish for fans of French fare, well executed and tasty. Worth ordering even on a warm summer day.
Garnitures…Caraflax Cabbage. Delicious wedge of cabbage with flavors of white wine and onion. It was nicely caramelized and tender, the perfect side dish.
Entrees…Bavette Au Poivres. Another classic French dish, takes you immediately back to Paris. True to French style the steak cut is not too fatty which my son really appreciates.
Entrees…black sea bass, dill and potato. Skin on was perfectly crisp, steamed potatoes balanced with the creamy sauce and a pop of freshness from the herbs.
