Benoit

French Restaurant

Preserving the tradition and inviting feel of Benoit in Paris, which opened in 1912 and became part of the Groupe Alain Ducasse in 2005, Benoit in New York City echoes the original bistro, embracing many dishes from its near 100-year-old repertoire. Designed by interior architect Pierre-Yves Rochon, the dining room itself is particularly reminiscent of Benoit in Paris. Spacious and cosy, guests are invited to enjoy their meal in the comfort of red banquettes and a mix of solid oak and zinc tables. The chandelier and sconces, coupled with Chef Ducasse’s own private collection of individual miniature liquor bottles and special carafes, make up the perfect finishing touches to the elegant decor and act as the ideal backdrop for an exceptional meal. From the seasonal favourites to French bistro classics crafted by Alain Ducasse, Benoit’s menu presents guests with an authentic, charming dining experience. Respecting tradition and technique throughout, patrons can enjoy an extensive selection of exquisite main courses, including Pike Quenelles with a Nantua sauce, Garlic Roasted Chicken with French fries, and Steak au Poivre with pommes soufflés. Recognised with Wine Spectator’s Award of Excellence, enjoy a selection of wines by the glass at the bar area. Alongside a tasty selection of bar food, this relaxing area also offers apertifs before or after your meal, and a variety of cocktails and spirits.