Bistro Pierre Lapin
Bistro · West Village
99 Bank St, New York, NY 10014
Highlights
Indulgent French classics in a white tablecloth, candlelit setting with bar seating.
Indulgent French classics in a white tablecloth, candlelit setting with bar seating.
"Chef Harold Moore’s classic French restaurant Bistro Pierre Lapin has closed after over a year in the West Village. The all-day restaurant, located at 99 Bank St., between Hudson and Greenwich streets, opened in May 2018, a project between the former Commerce chef and co-owner and pastry chef Julia Grossman." - Serena Dai
"Nosh on pommes aligot at Harold Moore’s Bistro Pierre Lapin in the West Village." - Abbe Baker
"Nosh on pommes aligot at Harold Moore’s Bistro Pierre Lapin in the West Village." - Abbe Baker
"In his latest review, Times critic Pete Walls waxes poetic on the simple, assuming side-street French bistro, a dying breed of unfashionable restaurants with creme brulees and chipped china, he argues. He finds the same touches in chef Harold Moore’s West Village restaurant Bistro Pierre Lapin, which opened last spring. The critic gives it one star for its “rich, creamy, antique cooking.” The butter- and cream-heavy menu is indulgent, with first course offerings like mushrooms in cream on a buttered and toasted pain de mie and another that’s just a ton of baked brie melted with dried figs and walnuts, served with a baguette. Of the mains, Wells writes: He continues that the menu runs overlong, yielding inconsistencies in quality. The black sea bass is dull, he writes, and he suggests cutting a third of the menu out. And whereas he finds charm in the unfussy nature of the food, he does not extend that same grace to the wine list, which he says is about four decades out of fashion. One star." - Kayla Kumari Upadhyaya
"Corny name aside (Peter Rabbit may be regarded as a purely English invention), Bistro Pierre Lapin is a newish West Village restaurant that seems transplanted from the Upper East Side in the 1960s, via Harold Moore, the chef responsible for what used to be Harold’s Meat and Three, now just Harold’s. This restaurant has a menu twice as long as that of the usual West Village French bistro, with a few playful modern twists. A pork chop done shake and bake style has a prodigious amount of juicy flesh, while the matzo ball soup that’s a salute to the Lower East Side is improved with flecks of black truffle in a broth damn near perfect. Glasses of wine are expensive, but the pour is good." - Eater Staff
