Eulalie
French restaurant · Tribeca ·
French restaurant with handwritten menus, phone reservations, and attentive service
French restaurant with handwritten menus, phone reservations, and attentive service
"Eulalie is old-fashioned. That’s kind of their thing. The Tribeca restaurant, which used to be located on the Upper East Side, only takes reservations via phone (you might have to leave a voicemail) and serves a $125 three-course prix fixe of French-ish food like braised rabbit and goat cheese souffle. You’ll only hear oldies here, and you won’t be able to eavesdrop due to well-spaced tables." - molly fitzpatrick, bryan kim, willa moore, will hartman, sonal shah
"A restaurant in New York City offering an exceptional level of service inspired by French countryside villages. The service aims to make guests feel happy with a handwritten menu and attention to detail." - The MICHELIN Guide
"Representing Tribeca, Tina Vaughn was awarded Michelin’s Exceptional Service Award for her work at the restaurant." - Melissa McCart
"New York loves a good throwback and Chef Chip Smith and wife/general manager Tina Vaughn have leaned into that vibe at Eulalie, where reservations are required and made exclusively by phone, the menu is handwritten, and guests are buzzed in at the door. If this all sounds a bit formal, it's not. It's very warm and welcoming.Chef Smith's four-course, French-leaning prix fixe may begin with a delicious opener of duck liver terrine dotted with green pistachio and peppercorns, followed by a savory tart with caramelized onions, Gruyère, and prosciutto. Golden-brown, crispy flounder atop a green tomato beurre blanc is a lovely main dish. Wine pairings, a cheese course, and dessert are also available—do get the coconut cake." - Michelin Inspector
"When Tina Vaughn opened an intimate French American restaurant in Tribeca in 2023 that she runs with her husband, chef Chip Smith, she deliberately rejected reservation apps: she connected a landline, set up pencils in a glass, placed a reservation book beside a creased Rolodex, and answered calls to write reservations in neat script with personalized notes (for example: this customer takes Famous Grouse on the rocks; she likes mezcal in her margarita). Vaughn's voicemail — “This is Tina, of Tina and Chip, loving the fact that you are coming down to enjoy dinner with us… Leave me a message and I will call you back.” — signals the restaurant's insistence on human connection over automation, a throwback approach she says they've always used even at earlier places, and one that Pete Wells observed makes them seem like “members of an isolated religious sect.”" - Andrea Strong
