Bistro Bagatelle
409 W. 13th St. (Washington St.)
Send to Phone
New York, NY 10014
212-675-2400 | Make Restaurant Reservations
Having poached chef Nicolas Cantrel from the underachieving West Village eatery Bobo, this loud Meatpacking District restaurant opened with hopes of being a Mecca for scenesters and foodies alike. So far, however, the former have found the eatery, which is handsomely decorated in pale hues with simple chandeliers, but the foodies have yet to register. The menu, which focuses mainly on the south of France, puts an emphasis on simplicity. The ravioli of truffled leeks, wading in a syrupy leek juice, underwhelms the taste buds, while the homemade terrine de foie gras is utterly smooth. The large-portioned and memorable warm goat cheese tartine, sprinkled with pesto, could be a meal in itself. The grilled lamb chops, accompanied by stuffed piquillo peppers, may be on the tough side. A selection from the French-heavy wine list will help wash down just about anything, cooked as it should be or not. |

RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Top 40 Restaurants in the U.S., including New York's Per Se, Corton, Le Cirque, Blue Hill and more!
A SEASON OF LOVE
Set the mood for love by reserving a table at one of the Best Romantic Restaurants in New York, or view our list of Valentines Restaurants to find out which restaurants are offering unique menus just for February 14. Also, see who sets the standard for seductive dining across the country with our Top 10 Romantic Restaurants in the U.S. list.












Having poached chef Nicolas Cantrel from the underachieving West Village eatery Bobo, this loud Meatpacking District restaurant opened with hopes of being a Mecca for scenesters and foodies alike. So far, however, the former have found the eatery, which is handsomely decorated in pale hues with simple chandeliers, but the foodies have yet to register. The menu, which focuses mainly on the south of France, puts an emphasis on simplicity. The ravioli of truffled leeks, wading in a syrupy leek juice, underwhelms the taste buds, while the homemade terrine de foie gras is utterly smooth. The large-portioned and memorable warm goat cheese tartine, sprinkled with pesto, could be a meal in itself. The grilled lamb chops, accompanied by stuffed piquillo peppers, may be on the tough side. A selection from the French-heavy wine list will help wash down just about anything, cooked as it should be or not. 


