Manhattan's dining landscape is welcoming a significant expansion of French cuisine, with several new restaurants preparing to open their doors in the coming months. These establishments aim to capture the essence of French culinary tradition, from refined dining experiences to more relaxed bistro atmospheres.
Chef Philippe Orrico, a Michelin-starred chef, is launching Le Sixth near Washington Square Park. The restaurant, which had a soft opening over the summer, is set for a grand opening next month. Orrico described Le Sixth as a "relaxed neighborhood restaurant with delicious elevated bistro food and a great ambiance," aiming to offer the sophistication of French cuisine without the formality of traditional fine dining.
The menu at Le Sixth features French classics such as Dover sole, roast chicken, and steak frites, alongside more contemporary dishes like salmon and avocado cones. A "French brunch" service is also planned for the fall, with items like mini lobster rolls and foie gras crème brûlée.
Further uptown, near Lincoln Center, renowned chef Daniel Boulud is opening Brasserie Boulud, his 25th restaurant. This new venue is designed to serve from morning coffee and croissants to late-night cocktails, taking over the large space previously occupied by Boulud Sud, Epicerie Boulud, and Bar Boulud. Boulud noted that the classic bistro concept is currently enjoying a "strong resurgence."
George McNally, son of restaurateur Keith McNally, is also entering the scene with Faux in Tribeca. This "French-inspired" establishment will feature a two-story brasserie and late-night offerings. The menu, curated by chef Kristina Ramos, an Eleven Madison Park alumna, will include steak frites, burgers, and mussels with a coastal Marseilles influence. McNally described Faux as "unpretentious. Just good food. Something nostalgic, something easy."
Catch Hospitality Group is expanding its portfolio with Cafe Charmant, a French restaurant with a "coastal flair," opening on Bleecker Street. This marks the group's fourth concept to open in two years. The restaurant's menu will include traditional French dishes as well as items like razor clam pasta and duck frites, complemented by a beverage program featuring French-inspired cocktails. The space is designed by the Rockwell Group.
In Soho, Broome Restaurant and Bar, located within the newly revamped Broome hotel, recently had its soft opening. Consulting chef Moshe Masarty's menu includes dishes like tuna tartare and beef tartare, with mains such as branzino and chicken paillard. The hotel's director of development and operations, Liron Sanado, emphasized the foundational influence of French cuisine on modern cooking techniques.
Beyond French establishments, other culinary developments are underway. Motek, a Mediterranean eatery from Miami, is expanding with a new fast-casual concept called Yalla Motek set to open in NoMad this winter, with plans for numerous additional locations across New York City in the coming years. The concept focuses on authentic, seed-oil-free Mediterranean street food.
In Brooklyn, Confidant owner-chefs Brendan Kelley and Daniel Grossman have launched Frenzie, a wine bar next door to their existing restaurant. Frenzie offers wine, cocktails, and sourdough pizza, with a late-night menu and a focus on natural wines.
Meanwhile, the Greek restaurant Selene, located in Soho, is establishing itself after opening in May. Situated in a multi-story space with a garden terrace, Selene offers dishes such as whole grilled fish, lamb chops, and various mezze appetizers, drawing inspiration from the Aegean coast. The restaurant's design aims for "Aegean minimalism reframed by New York."