Le Gratin — Restaurant in New York

Daniel Boulud is a genius restaurateur. Every visit to one of his establishments is a delight, and Le Gratin is no exception. The staff here, like at all of his restaurants, are warm and welcoming, creating a dining experience that feels genuine and gracious—far from the pretentiousness sometimes found at Michelin-starred venues. My server at Le Gratin was attentive and kind, making the evening even more special.

The French onion soup was a perfect antidote to the chill of Lower Manhattan. The rich, caramelized onion flavor was beautifully balanced with just the right sweetness and bitterness. However, I did notice a couple of burnt pieces, which slightly detracted from the otherwise excellent execution.

Moving to the main courses, the duck was tender enough to melt in your mouth and paired wonderfully with the green peppercorn sauce, which added a lovely depth. That said, the duck itself lacked a bit of that signature rich flavor and could have used a touch more seasoning.

The POULET FERMIER À LA RÔTISSERIE was a pleasant surprise. The roasted chicken sounded almost boring. But I was surprised to it is paired with the Gratin. It’s “Le Gratin”. It has to be great. And he added “DB’s mother” to the gratin. I had to order this dish. The chicken was perfectly cooked—juicy, tender, and infused with a subtle hint of garlic. The gratin, while flavorful, could have benefited from a bit more cooking time to soften the potatoes further and bind them into that luscious, almost creamy texture I prefer. I added truffle to the gratin but don't waste your money for it.

To end the evening, we were surprised with a complimentary chocolate cake with three layers of ganache to celebrate our wedding anniversary. This thoughtful gesture made the night unforgettable. The cake was rich, moist, and decadent, a perfect finale to an already memorable meal.

Overall, Le Gratin delivers on the promise of its name with comforting, flavorful dishes and an ambiance that makes you feel truly cared for. A few minor tweaks would elevate it to perfection, but it’s already a gem in Lower Manhattan’s...

Chef Daniel Boulud has done it again! I'm telling you, this guy NEVER disappoints! Every single dining experience I've had at one of his restaurants has been phenomenal. Le Gratin is on the smaller side, with beautifully elegant old-world decor that still feels cozy. We started with the oeuf mimosa, caviar de truite, thon à la menthe et olives grillés, and quenelle de brochet au gratin. My only complaint about the deviled egg with trout caviar and pickled onions, was that there were only 2 of them per serving. The pickled onions added a bit of a tartness and the caviar provided the perfect touch of saltiness. The tuna crudo with grilled olives, arugula and mint dressing was bright and fresh, with the olives adding just a bit of tanginess, making the dish more interesting. The star of the group, and dare I even say the entire dining experience, was the quenelle de brochet au gratin. Admittedly, it’s not much to look at, but this cylindrical pike dumpling smothered in gruyère-mushroom béchamel is the stuff dreams are made of. The dumpling itself was surprisingly light and airy, serving as the perfect vehicle for the decadently rich and creamy gruyère-mushroom béchamel. Divine! For entrees we had the pot au feu royal truffé and the magret de canard au poivre vert. To me, the best part about the special was the poached foie gras. It was rich and savory, whereas the braised beef and veal to me seemed to lack the flavor punch I was looking for, even with the truffle bouillon. I will say a redeeming feature of the dish was how tender the beef and veal was. I’ll chalk this one up to personal preference. However, the roasted mallard duck breast in green peppercorn sauce left nothing more to be desired! Juicy, tender and bursting with flavor, this duck was perfectly executed. The leftovers were just as delicious the next day for lunch, and I was delighted that it wasn’t greasy or overly soggy after a night in the fridge. Overall, delightful experience and I will...

5 Beekman Street, Downtown Manhattan (in The Beekman Hotel)

We visited Le Gratin during Restaurant Week and opted for the $60 three‑course dinner—an absolute steal for the quality and ambiance. We paid $60 each—3/4? I think you meant $60 for three‑quarter meals, but it felt fully satisfying!

For starters, I had the soup of the day, which was beautifully prepared—warm, flavorful, and a perfect opener. For my entrée, I chose the Dorado (grilled sea bream in beurre blanc sauce), which was delicate, buttery, and paired perfectly with rice pilaf. Finally, dessert was a classic crème caramel (caramel pudding)—silky and just sweet enough to round off the meal.

An interesting tidbit: the restaurant sits in the Beekman Hotel, built in 1883, and features a stunning atrium with wrought‑iron balconies—stepping inside feels like time‑traveling to 19th‑century Paris .

Highlight summary: • Cuisine & service: Warm, lively, Lyonnais‑inspired menu, connecting you to Chef Daniel Boulud’s hometown of Lyon  . • Menu quality: During Restaurant Week, the three‑course dinner at $60 included soup du jour, a Dorado-style entrée, and crème caramel . • Unique atmosphere: Located inside a historic hotel from 1883, the dining room’s architecture and decor evoke old‑world charm and elegance  .

Overall, Le Gratin delivers soulful, refined French cooking in a gorgeous, storied setting—an excellent place for both Restaurant Week treats and...