Zinc bar, marble floors, burgundy leather banquettes—it’s textbook brasserie with a smattering of art deco finesse. Frenchette arrives courtesy of Riad Nasr and Lee Hanson, veterans of some of the city's most beloved brasseries, and this duo has perfected their Parisian-laced panache. Crusty bread and excellent butter are the first signs that this buzzy spot is worth a visit for more than just people watching. Begin with brouillade, a plate filled with scrambled eggs framing a pool of Peconic snails and-you guessed it-garlic butter. Traditional sweetbreads sport a crisp shell masking the smooth interior and are served in a savory jus studded with poached crayfish and spring peas. Savor a flaky mille feuille before bidding this delightful kitchen adieu.
- MICHELIN guide inspectors