Chef Joël Robuchon Is Back in Town

With Nine-Course Tasting Menus and a Space for More Casual Pre-Night Out Dining

By Ilana Dadras ·
Photo: L'Atelier de Joël Robuchon

The chef with the most Michelin stars anyone's ever heard of (31, to be exact) returns to New York this week with a vaguely Parisian-feeling behemoth of a restaurant that's all gold and red and gorgeous truffle-laden dishes, now open in the Meatpacking District.

It's the latest incarnation of his esteemed L'Atelier de Joël Robuchon, a tasting counter concept that originated in Saint-Germain in 2003—but unlike other outposts, this one's got two different spaces for dining indulgence: the main dining area, and a more casual bar up front (think: less beautiful $300 tasting menus, more pre-night out Croque-Monsieurs and champagne).

Find only what you need to know about both, below.


In Sum: A 56-seat restaurant when you first enter the space, with its own a la carte menu, cocktails and a myriad of champagne options. It's a massive space, with brick walls, high ceilings and floor-to-ceiling windows. 
Why You're Here:
A quick-ish pit stop before heading out somewhere in the area, or not in the area. A post-work drink. To try some of the chef's food without dropping serious money.
Choice Drink:
Maybe the Lapin Martini, with carrot eau de vie, vodka, curacao and manzanilla sherry.
Choice Menu Move:
We'll go with the crispy veal "Milanaise" with wild arugula salad. And maybe the lobster bisque with tarragon-flavored flan.


In Sum: The main event. Claim space at the 34-seat counter and settle in for the full nine-course tasting menu experience. You'll be here a while. You can also build your own meal, but don't do that.
Why You're Here:
 A top-notch date night. An indulgent group dinner in one of the private rooms. Some very important family event.
Choice Drink:
Something off the impressive champagne list.
Choice Menu Move:
We'd suggest going with a tasting menu, which include such delights as imperial caviar and king crab with shellfish gelée, truffled langoustine ravioli with foie gras émulsion and a beef and foie gras burger. (Check their site for more on the menu.)

But first, let's check out the slideshow.

Ilana Dadras

Ilana Dadras passes her days writing about good food, talking about good food and consuming good food. Occasionally doing other things, too.

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