Balthazar es una recreación de una brasserie francesa típica: fuerte, ruidosa y emocionante. El espacio está dominado por unas banquetas de cuero rojo y espejos retro que le dan una apariencia más espaciosa. El restaurante es una creación de Keith McNally, quien también es dueño de Pastis, ubicado en el Meatpacking District. Ofrece desayuno, brunch, almuerzo y cena, así como también un menú especial para postres, vinos y "after hours". Encontrarán delicias como el churrasco asado de cordero, pato confitado y tocino crujiente Berkshire. El brunch de los domingos es especialmente popular. Para grupos que excedan los 12 integrantes se ofrece un menú fijo especial.

Lafayette, owned by Andrew Carmellini, is a quaint French restaurant which whips up some delightful treats for breakfast, brunch, lunch and dinner. The cozy and artfully furnished interior is adorned in classy and attractive decor, and the establishment boasts a concept and menu derived from the tradition and culture of several parts of France, with the ingenious chefs creating some absolutely astounding variations of classic French cuisine. Sample delights like lemon pancakes, almond croissants, shrimp cocktail, salads, sandwiches, sunchoke agnolotti, bistro steal, grilled local trout, and dry aged duck among others. In addition, they have a bakery and desserts section along with an extensive drinks and wine list. The well lit interiors of the bistro-style joint are designed by Roman and Williams. The Lafayette proves to be a statement restaurant where the rich and famous hob-nob often.

A lovely French-style bistro, Buvette effortlessly blends vintage with modern chic. Featuring a delightfully rustic but trendy vibe, the little bistro is a popular local spot for an elegant breakfast, light lunch or after work drink. The menu stays close to its bistro theme, serving up a nice array of retro classics like the mouth-watering selection of baked delights from flaky croissants perfect for a quick breakfast to more substantial steak tartare, ratatouille and coq au vin. A lovely spot for a quiet evening out and a nice place to enjoy the perfect glass of French wine accompanied by one of the delicious small eats, in quaint little jars and bowls, meant to be shared. Round off the evening with a slice of melt-in-the-mouth tarte tatin, for a truly satisfying experience. Since they do not accept reservations, expect a wait on weekends.

French Louie offers minimalist interiors where the focus is on the gourmet food and wine. It has an elongated dining room with stark white walls, one of which features wall art depicting conifers. Guests can start their meal with appetizers such as oysters, smoked sardines and lobster cocktail. This is followed by entrees like sugar snap pea salad, a blend of peas, avocados, and basil, and mains such as lamb Navarin with baby turnips. The desserts include lime meringue tart and profiteroles served with pistachio ice cream. In the traditional French style, the meal ends with cheese from regions like Pyrénées and Normandy, accompanied by a selection of cognacs and sherries.

Located on Atlantic Avenue, Bacchus Bistro is a fine French feast. Inside is fairly rustic, and there is an outdoor area that is great in the summertime. Francophones should be delighted by the vibe and the food. Escargot and a great goat-cheese dish start things off right. Solid entree choices include boeuf bourguignon and carré d'agneau. The wine selection is extensive. Another option includes a prix-fixe menu, and weekend brunch is a treat. The staff are very attentive and friendly, definitely worth a trek to Brooklyn.

Although this quintessential Manhattan French restaurant may be pricey, it is a thoroughly romantic place to enjoy a memorable meal. It has long been known for its spectacular floral displays, great food and good service. The prix fixe dinner along with wine makes for an interesting combination. Dishes can be ordered a la carte as well, including such delicacies as frogs' legs sauteed with garlic and tomato compote, and pan seared halibut with sorrel and cucumbers.

Los propietarios Maguy y Gilbert LeCoze llegaron a Nueva York desde París en 1986 para establecer este elegante restaurante con el único propósito de cocinar y preparar platos de pescado. En ese momento, pocos podrían haber pronosticado su increíble éxito, pero desde entonces, el restaurante ha recibido las calificaciones más altas por críticos gastronómicos año tras año. Incluso cuando Gilbert murió y lo suplantó el chef Eric Ripert, el amor y la dedicación con la que cada plato fue preparado siguió siendo igual. Aunque es excesivamente caro, no hay nada que se le parezca a este moderno restaurante francés.

World-renowned chef Alain Ducasse brings the spirit of a French bistro to New York at Benoit. Since its opening in 1995, Benoit has charmed and enticed diners with its bright, tasteful decor, illuminated with charming small touches, and, of course, the fantastic food. The cuisine is essentially classic French, from the puff-pastry encased salmon, served with a tarragon and shallot sauce, to the perfectly roasted chicken, served with roasted garlic cloves and French fries. There's a late night menu available for dining night owls, and an excellent wine list.

Food lovers take stock of this casual French Midtown charmer, which offers a warm and comfortable setting and seasonal outdoor dining. Exceptional soups like mushroom, lamb with barley, and cream of vegetable attract soup lovers from all over. For those in the mood for other dishes, the restaurant also serves quiche, omelets, fondues and salads. So when you are tired from shopping on Fifth Avenue or visiting the nearby Museum of Modern Art, settle down for lunch or dinner.

El impecable restaurante contemporáneo francés de Jean-Georges Vongerichten, situado en la esquina sudoeste de Parque Central en el Trump International Hotel, ofrece comida francesa con Pan-Asian y además influencias modernas. El brillante y moderno espacio complementa fenomenal platos como costra de hierbas y cordero salteado y crujiente ancas de rana. Camareros vestidos de negro ofrecen un perfecto servicio. Otra opción es Nougatine, ligeramente menos formal y menos costoso en frente.