New York restaurant that recalls a classic French brasserie of the early twentieth century.
Balthazar Restaurant is one of our
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 When asked about the best way to transport oneself to Paris while remaining in the Big Apple, French expats like pointing people to this Gallic institution. The atmosphere may seem like a bustling railway station, but it's all French, all the time. And it all works, harking back to the classic French brasserie of the early twentieth century complete with red banquettes, world-weary mirrors with wine selections printed on them and a scarred wood bar. The food is solid along classic bistro lines, with such dishes as tender whole-roasted chicken (for two) with seasonal vegetables, simple fish preparations and steak frites. The oyster and shellfish bar is one of the biggest and best. The more than 200 wines on the list wash down plenty of good eats. Baked in the adjacent Balthazar Bakery, the bread is excellent. If you can't score a reservation (you can make one 30 days in advance), go for a post-midnight supper or a drink at the bar that winds down at 4 a.m. Or try the restaurant's sister, Pastis, with a similar menu---though not as good---but with lots of celebrity cachet. |
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