Buvette
French restaurant · West Village ·
French bistro with small plates, steamed eggs & croissants
French bistro with small plates, steamed eggs & croissants
"I stop at Buvette on Grove for classic bistro comfort — their croque monsieur is a standout and the place has been going strong since 2009." - Matt Ortile
"There will always be a line for brunch at Buvette. And we think getting there at 7:45am to be at the front of it when they open is good enough reason not to stay out too late the night before. If the weather is nice, angle for a table in the extremely pleasant backyard and pretend you’re eating breakfast in the courtyard of your Parisian pied-à-terre. All the food here is small and French, and the croque monsieur in particular is perfect. Get it with a few pastries on the side, a cafe au lait, and a glass of fresh-squeezed orange juice." - bryan kim
"Buvette is very small and consistently packed. That might not sound like a place where you want to eat a meal, but this French bistro (with locations in other cities like Paris and Tokyo) will win you over with its charm as soon as you sit down. There's a long marble bar and a big chalkboard map of France, and the homey space is filled with vintage knickknacks. Bring a date to this romantic spot for some classic French dishes like coq au vin, duck cassoulet, and escargots." - bryan kim, will hartman, sonal shah, molly fitzpatrick
"There are few things more exhilarating than trying to get a table at Buvette on the weekends. As you peek through the windows on Grove Street, you’ll see people enjoying brioche french toast and impossibly fluffy eggs, and think to yourself, “That could be me.” And it could, if you put your name in with the host and wait a while. Go for it—brunch at this charming French spot from the Via Carota people is a West Village rite of passage." - bryan kim, willa moore, molly fitzpatrick, will hartman, sonal shah
"West Village French cafe Buvette’s croissants are minis, and are sold two to a plate. They are consciously based on a retro French model. They are plainish in taste, evenly textured no matter what part of the croissant you bite into, and made to be spread with butter and jam." - Robert Sietsema