Essential by Christophe — Restaurant in New York

I’ll be honest—I went bracing myself for the dreaded Michelin stiffness. You know, the kind where the service is either robotic or aggressively warm, the atmosphere so hushed you’re afraid to cough, and the whole thing feels more like a performance than a meal. But this place? It completely shattered those expectations.

Yes, it’s high-end, but it doesn’t smother you in formality. The design is modern and elegant, with warm beige tones that feel inviting rather than sterile. Noise levels are perfect—you can actually have a conversation without shouting, but it’s lively enough that you don’t feel like you’re dining in a church. And the best part? People aren’t sitting around in stiff suits looking miserable. You’ll see diners in polos, jeans, and nice shoes, which makes the experience feel effortlessly cool rather than pretentious.

Now, let’s talk about the food—because wow. Every course was a knockout. The plates are small, sure, but you get options (3, 4, or 7 courses), and the quality-to-price ratio is way better than other so-called fine dining spots that don’t even come close to this level of execution.

They kick things off with bread, and not just any bread—perfectly baked, crusty sourdough that’s so good you don’t even need butter (but trust me, use theirs, it’s worth it). Then comes the amuse-bouche: a mushroom cappuccino with a sweet potato custard that just melts in your mouth. If it had been twice the size, I still would have wanted more.

First course? I went with the tuna, and let me tell you, whoever is in charge of acidity here knows what they’re doing. Finding a raw dish with seasoning this spot-on is rare. Then came the langoustine—perfectly cooked, bathed in a sauce so good I genuinely considered licking the plate (I didn’t, but it was a close call). The lobster? Another win. The black pepper and coconut sauce actually delivers on the pepper part—a rarity in the world of “au poivre” anything.

Dessert sealed the deal. The chocolate tart is everything a chocolate dessert should be—rich but not cloying, with a deep bitterness that makes you want a second slice instead of regretting the first. And if you’re feeling adventurous, the L’Ardéchois (chestnut, rum, pear) is a knockout—it’s got a punch, but in the best way. They finish the night with a few petit fours because, of course, they do, and yes, they’re also great.

Service? Impeccable. The staff actually looked happy to be there (a small miracle in fine dining), and our server, Michael, was the perfect balance of warm, attentive, and never intrusive.

This place is a gem. A Michelin-starred spot that doesn’t feel like a museum exhibit. A high-end restaurant that actually makes you want to come back. And now that I’ve told you about it, I just hope I can still get a...

My experience at Essential by Christophe was nothing short of amazing.

I did not have a reservation. Though, after walking in, I was warmly welcomed by the host, and then shortly by the manager. They kindly escorted me to a seat at the bar as if they were already expecting me.

The bartender, Jose, greeted me with both their dining room tasting menu and their bar menu. I hadn’t realize I went in a few minutes before their last call on food, so I quickly perused the menus. I inquired with Jose on several menu items and he provided me with such concise descriptions and details of the dishes in such a swift manner. I was quite impressed. He did not at all make me feel rush, despite the time constraint. Hats off to him.

I don’t drink alcohol. However, their selection on non-alcoholic beverages, other than soft beverages, was abundant. Amongst their non-alcoholic wine, beer, & mock tails, I selected their Riesling. I’ve never experienced a non-alcoholic Riesling before, so it was nice to have that option for me, especially to pair with my food.

Prior to enjoying my meal, I was sent an amuse bouche: their “mushroom cappuccino”. What a pleasant surprise! Presented in a clear espresso cup, was what seemed like a sweet potato puree, with a truffle foam filled to the brim. It was a great combination of flavors. It was even better that it came as a surprise as I was not expecting a gift from the chef to start my meal.

As an appetizer, I enjoyed the scallops. There were two luscious scallops, with caviar on each, with a buttery, yet light, champagne foam surrounding each scallop. There was so much flavor and texture within this dish. Truly, there is no description that would do this dish justice.

For my entree, I ordered “Leo’s Favorite Burger”. Every component of this burger consisted of ingredients well thought out and crafted; the romaine with a light vinaigrette; the shoe string fries with the house-made spicy ketchup; and the caramelized onions on top of the prime beef patty between the sesame buns. Chef Christophe impressively executes an elegant burger.

I did not order dessert, however they sent me petit fours that were delectable and great palate cleansers. Another delightful surprise from the chef.

Overall, my experience at Essential by Christophe exceeded my expectations. My only regret is that I did not experience more dishes on the menu. I’ve already booked my reservation for a full tasting menu in the next few weeks and am looking forward to another...

Essential by Christophe is a wonderful addition to the neighborhood and to the entire NYC dining community. After winning back 3 stars for Le Cirque from the NY Times 15 years ago and traveling and working with Joel Robuchon for many years, including as the executive chef at L' Atelier Joel Robuchon in NYC, Christophe Bellanca finally has his own restaurant. I will be surprised if he does not receive two stars from Michelin for Essential by Christophe just as he won two stars for L' Atelier and one star for the Grill at L' Atelier before the pandemic caused its demise. His food is at once elegantly presented and at the same time distilled to the essential flavors of the food and sauces. The service is professional, yet friendly and welcoming. There is none of the pretension sometimes associated with "fine dining," but the food is the equal to or better than the finest restaurants in the City. I have dined at the bar from a great menu of small dishes, including a carrot salad with a Meyer lemon dressing that was enhanced by the option of adding fresh prawns and was a perfect compliment to the Penne Millerighe with Maine lobster and tarragon. The bartender, Jose has created a great choice of curated cocktails, including a great Mocktail, which can be strengthened with a variety of alcoholic beverages. I have also dined in the main dining room twice with friends. The foie gras served with pomegranate verjus and accompanied with walnut raisin toast was a superb appetizer as was the smoked beetroot salad with bare-berry and amaranth. For a second course the scallops with savoy cabbage in a fantastic black truffle emulsion was delightful as were the blue prawns with caviar and caramelized fennel. For the main course, I can recommend the duck with butternut squash tian and satsuma, the poularde with chantrelles and the great pomme puree with truffle made famous by Robuchon and perfected here by his disciple, and the Tasmanian Sea Trout with hazelnut agnolotti. All of the desserts are delicious, but not to be missed are the Homage a' Joel Robuchon warm chocolate tart, the vacherin glace with clementine marmalade and citrus salad and the raspberry sorbet with Meyer lemon granite. My guests at the two dinners have all returned on their own which should give you an idea of how popular this restaurant will become. It couldn't happen to a more...