Le Crocodile

This acclaimed Brooklyn restaurant is from the same team behind nearby Chez Ma Tante and Golden Age Hospitality, and holds its place as one of the city’s top brasseries and romantic spots in Williamsburg. At Le Crocodile, chefs Jake Leiber and Aidan O’Neal serve French fare inspired by their favorite haunts in both Paris and New York City, and offer a culinary experience in a gorgeous and sophisticated dining room. The duo also helms Bar Blondeau, a French-style bar located just a few floors up within the Wythe Hotel.
Valentine’s Day prix fixe offering: Dinner at $170 per person includes four courses with a starter of Blood Orange Salad, Winter Squash Salad, or Chopped Main Lobster Salad; a small plate of Orzo and Black Truffle or Uni and Tagliatelle; a main of Halibut with Mussels, Duck Breast, or Trumpet Mushroom; and dessert of Jet Black Chocolate Souffle, Vanilla Rose Zabaglione, or Panna Cotta.

If you want to throw tradition aside and dine on classic French fare for the holiday, the Wythe Hotel’s Le Crocodile is the best bet. The airy bistro is offering a family-style feast that starts with your choice of Butternut Squash Soup with Lentils and Black Truffle or an Autumn Salad with comte, pears, and hazelnuts. The main event is a Whole Roasted Capon or Halibut with chestnuts and sauce noisette served alongside a spread of Brussels sprouts, roasted carrots, and potato gratin. Finally, simply top off your meal with a slice of pumpkin pie with whipped cream or a cranberry tart, or head upstairs to the restaurant’s swanky rooftop sister bar, Bar Blondeau, for a festive toast to the holiday season pre- or post-dinner.

80 Wythe Avenue
Le Crocodile is the chic coastal French-feeling bistro located within the Wythe Hotel from chefs Jake Leiber and Aidan O’Neal, the same team behind nearby Chez Ma Tante in Greenpoint. Oversize tropical plants, glowing globe-style lighting, and brass accents set the stage for an elevated dining experience marked by classic French fare from hazelnut-topped leeks vinaigrette, to chicken liver pâté, to trout almondine.