Boucherie Union Square

Boucherie Sashays to Gramercy Park for Second Outpost | Eater NY

"Located at 225 Park Avenue South between East 18th and 19th streets, this 222-seat Park Avenue South outpost from The Group (which also owns Akashi and Dominique Bistro) is run by executive chef Jerome Dihui, who previously served as chef de cuisine at Pastis. The space channels a classic Parisian brasserie with mosaic tile floors, wood-framed mirrors, wooden tables, original Belle Époque posters, a pewter bar, and a separate 40-seat private dining room; it’s a slight downsize from the original 320-seat West Village location. The menu emphasizes meat and butchery—think filet mignon for two and a veal porterhouse with enoki mushrooms, sweetbreads, and veal jus—alongside Parisian bistro staples like escargot and coq au vin. The Park Avenue iteration adds a prominent charcuterie counter (the first thing guests will see) staffed by an in-house charcutier hand-carving imports such as wagyu beef bresaola, with baguette sandwiches for brunch and lunch and some charcuterie and cheese available to-go. Head bartender Anthony Bohlinger (formerly of Maison Premiere), who also runs the cocktail program at the original location, has created cocktails using French and Martinique-based spirits as well as absinthe-forward drinks like the "Franco-Mexican War" (mezcal, absinthe, suze, lime, and aperol). The restaurant is open weekdays for lunch (11:00 a.m.–5:30 p.m.) and dinner (5:30 p.m.–midnight) and weekends for brunch and dinner; lunch service begins February 19." - Kayla Kumari Upadhyaya