Au Cheval
New American restaurant · Chinatown ·
Creative American fare with double-patty burgers and duck heart hash
Creative American fare with double-patty burgers and duck heart hash
"There are a few key things to keep in mind when you come to Au Cheval, a transplant from Chicago. First off, you’re going to wait a long time for a table. Once you do get seated, you’ll probably eat a burger and fries—and maybe a fried bologna sandwich. No matter what you order, you’ll leave wanting to immediately take a nap. But as long as you know what you’re in for, this is one of the best places to eat too much meat and drink too much whiskey, without spending too much money." - molly fitzpatrick, bryan kim, willa moore, kenny yang
"This one’s the obvious choice. Au Cheval is from the same people behind Monkey Bar, and to be completely transparent, we prefer the burger at Au Cheval. As far as we can tell, the burgers are identical, but here you have the option to add bacon and an egg. Similar to its Midtown counterpart, this Tribeca restaurant also serves steak frites and a prime rib french dip—in addition to stuff like sticky fried chicken and a fried bologna sandwich. The dark, tavern-like space doesn’t have the same mid-century vibe as Monkey Bar, but it’s fun and festive in its own way." - bryan kim
"I found the burger at Au Cheval in New York City incredible, and their Caesar salad was surprisingly excellent — I even wondered, 'Is this what getting old is, marveling at a Caesar salad?' because it was so good." - Rachel Chang Rachel Chang Rachel Chang is a travel and pop culture journalist who contributes to Travel + Leisure, Condé Nast Traveler, Lonely Planet, and more. Travel + Leisure Editorial Guidelines
"I found that Au Cheval charges reservation deposits (sometimes only during prime times), part of a trend where restaurants use deposits to ensure diners honor bookings." - Melissa McCart
"Though New York City restaurant groups are primarily exporters of restaurant concepts, the city has recently seen a spate of imports from outside restaurant groups, like Philadelphia’s Laser Wolf and Chicago’s Au Cheval." - ByAdam Reiner
