Venue Info

Chef Jerome Dihui, formerly of Keith McNally's Pastis, does classic French bistro fare in a grand 320-seat West Village space. The aesthetics are just as traditional as the plates: weekly specials like beef Bourguignon compliment pricey mainstays like steak frites au poivres and French onion soup in an airy space with mosaic-tiled floors and red leather banquettes.

New York

Boucherie

Chef Jerome Dihui, formerly of Keith McNally's Pastis, does classic French bistro fare in a grand 320-seat West Village space. The aesthetics are just as traditional as the plates: weekly specials like beef Bourguignon compliment pricey mainstays like steak frites au poivres and French onion soup in an airy space with mosaic-tiled floors and red leather banquettes.