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Mario Carbone, Rich Torrisi and Jeff Zalaznick, the trio that brought Carbone and Parm to the culinary scene, step out into French territory.


Cuisine

Open
Breakfast & Dinner daily, Lunch Mon.-Fri., Brunch Sat.-Sun.
Features
  • Dress code: Casual

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Dirty French, New York, NY


Even as cities re-open businesses, some restaurants may remain temporarily closed due to COVID-19. Be sure to contact the restaurant to find out its operational status.


Dirty French Restaurant Review

: Having made its mark in New York City with the likes of Carbone and Parm, Major Food Group takes its Italian expertise and channels it into an updated version of French fare that incorporates North African and French Creole flavors. Housed in the trendy Ludlow Hotel on the Lower East Side, Dirty French boasts a design concept that can be described as eclectic to the extreme, with marble side tables, puffy red leather seating, and an exposed wood beam ceiling (with chandeliers). In similar fashion, the menu offers creative twists on everything from a satisfying foie gras terrine to a frisée aux lardons with sizzling giblets and egg. Entrée standouts include a brook trout meunière with sesame seeds and dried apricots, reflecting Moroccan and Mediterranean flavors in an otherwise classic French dish, while the côte de boeuf for two demonstrates the dynamism that takes place in the kitchen in both the use of ingredients and their preparation. Duck à l'orange with ras el hanout and preserved oranges is an option as well. Desserts are fairly standard, which isn't a bad thing, and the lemon tart is a real hit. A well-chosen French-heavy wine list is nicely curated to pair with the food.





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