Justine's on Hudson

Restaurant · West Village

Justine's on Hudson

Restaurant · West Village

5

518 Hudson St, New York, NY 10014

Photos

Justine's on Hudson by null
Justine's on Hudson by Photographs by Kelsey McClellan for The New Yorker
Justine's on Hudson by newyorker.com
Justine's on Hudson by Kate Previte
Justine's on Hudson by Kate Previte
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null
Justine's on Hudson by null

Highlights

Nestled in the West Village, Justine’s offers a cozy escape with meticulously crafted, flavor-packed dishes and an impressive wine list—perfect for any occasion.  

Featured in The Infatuation
Featured in Eater
Featured in The New Yorker

518 Hudson St, New York, NY 10014 Get directions

justinesonhudson.com
@justinesonhudson

$100+

Reserve

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518 Hudson St, New York, NY 10014 Get directions

+1 646 649 5271
justinesonhudson.com
@justinesonhudson

$100+

Reserve

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Last updated

Jul 9, 2025

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@infatuation

"Every inch the polished West Village restaurant with its smooth, wide bar overlooking an open kitchen, and its Murano glass chandelier suspended over a corner table, Justine’s also has one of the more interesting menus in the area. You’ll find small plates and French techniques at this elegant wine bar, but you’ll also find sauces from the Philippines and punchy ingredients from around the world enlivening everything from fluke crudo to pork chops. The wine is pretty much all European, and the menu changes often to reflect what’s in season at the owners’ family farm. One of our Best New Restaurants of 2023, Justine’s is a great choice for a splashy night out with anyone who appreciates subtly innovative cooking. " - bryan kim, neha talreja, will hartman, sonal shah

The Best Restaurants In The West Village
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@infatuation

"Some restaurants are like well-worn flannel pjs—revisited often, and best paired with an old T-shirt. Others are like fussy silk sets with pearl buttons down the front. Luxurious-looking but slippery, and less practical for eating in than something with a nice, slack, elasticated waistband. Justine’s on Hudson seems like a silk pajamas restaurant at first: a small, elegant wine bar in the West Village with heavy silverware, dainty wine stems, and a Murano chandelier suspended above a table in the window. It’s easy to get a reservation and, passing by, you might wonder if it’s like that special occasion sleepwear you never really reach for—beautiful, but languishing in a corner. But if you do wander in, you'll find a meal that's sophisticated and satisfying, and far from boring. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Even before you taste the food—all French precision, lit up with Filipino flourishes—there are hints that Justine’s is both highly polished, and very personal. From the plush, comfy bar seats around the open kitchen, to the servers who spout startling amounts of information about the wine and its growers, every detail seems geared towards ensuring that you leave delighted by an unexpected pairing, fuller than you anticipated, and possibly a little flushed. The kitchen runs on supplies from the owner's family farm, and gourmet ingredients from the family import business, and as a result, the dishes can feel more ephemeral than the 72 micro-seasons of Japan. Even the grassy olive oil that comes with the free bread varies, with the entire menu switching up twice a week or more. You’ll typically find around eight smaller plates and five larger entrees, and we’d recommend leaning into anything with peak-season produce, and the meatier mains. photo credit: Kate Previte But plenty of restaurants embrace seasonality and terroir. What makes Justine's stand out is a sense that the family enterprise goes beyond the owners' businesses to the people working here. Beyond incorporating in-season fruit and vegetables, the cooking also reflects the diversity of its staff, particularly the Filipina chef and sous-chef. A pork chop might be served in a pool of dinuguan, the reduced blood fragrant, almost floral, and topped with preserved lemon and almond. A crisp-skinned, flaking whole branzino may come with barlotti beans and crunchy lardons, but also chopped century egg. Curry leaf, calamansi, and shirako mingle easily with salsa verde, ginseng vinegar, and farm-fresh manouri cheese. An approachable, fluctuating list of European wines ties everything together. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Occasionally, a dish is more challenging than delicious (a too-briny octopus carpaccio inspires only a few bites), and the menu's unpredictability makes it difficult to give unqualified recommendations. But mostly, each generously portioned, attractive plate seems composed by hands that have a fundamental understanding of how flavor works, beyond any specific cuisine. We've seen this room fill up with people and conversation, broken by little hushed moments when a new dish appears, but Justine's isn't a trendy spot. It is, however, uncommonly welcoming. Sit under that chandelier, sharing a bottle of wine with friends who appreciate the finer things, and it might even feel like a silk pajama party. Food Rundown Fried Snacks We’ve had an artichoke fritto with cod roe aioli, as well as fried gordal olives, each stuffed with shrimp mousse. Both snacks are great with Justine's expertly mixed cocktails. photo credit: Kate Previte Mad Rose Lettuces With bright greens or red chicories, and various herbs, the house salad is freshly plucked from Mad Rose, the family farm in Dutchess County. This isn’t an essential order, but if you’re into salads with little surprises, get one. photo credit: Kate Previte Seasonal Vegetable Carpaccio Our favorite carpaccio is the first one we tried, green tomato, but you might find golden beets, cucumber (pictured), or pear and radish on the menu. Expect very fresh, very thinly sliced vegetables, herbs, and some kind of crunchy element, like pepita or peanut praline. Seasonal Root Vegetables In the cooked vegetable department, you may find charred carrots paired with jackfruit jam and brazil nuts, or roasted beets with quince, ginseng vinegar and cashew tahini. This small plate is like coming across a farmers market with an exciting specialty condiments stall. photo credit: Kate Previte Other Small Plates The small and mid-sized plates menu is a chef’s playground, with things like lengua toast (pictured), duck liver mousse with pineapple relish, salmon tartare with pork floss, and fluke crudo with lychee and wasabi tobiko. Get at least one of whatever sounds good to you, and keep in mind that portions tend to be on the bigger side of small. We haven't seen it often, but if they have the oyster omelet, get it. Like a treasure chest at the bottom of the sea, it's topped with sparkling trout roe and fried shallots, and infused with lemongrass. As you cut into it, plump oysters spill out. photo credit: Kate Previte Spicy Crab Risotto The one dish on the menu that supposedly never changes, this risotto actually started out as a spicy crab spaghetti (which we slightly preferred). If crab plus carb is your jam, go for it. photo credit: Kate Previte Fish We’ve loved a whole branzino with beans, scallops, century egg, and lardons of bacon, but any fish entree you get here will be perfectly cooked, with some interesting flavor combinations. photo credit: Dillon Burke Roast Chicken There's always a half roast chicken available, served with potatoes and seasoned with garlic and things like sesame and dill jus. We'd take the duck or pork dish over this, but it's perfectly good chicken. photo credit: Kate Previte Duck There’s often a duck entree available, with pineapple-fennel chutney, curry leaf salsa, or another punchy relish. It'll be tender and flavorful, and better than your usual au poivre. photo credit: Dillon Burke Beef and Pork You’ll find beef, pork or both on the menu each night. We’ve loved a bone-in pork chop with dinuguan sauce, and a zabuton steak with sate-like peanut sauce. Though you could make a full meal of small plates, definitely get something from this part of the menu too. photo credit: Kate Previte Dessert The desserts change as often as the rest of the menu, but you should always get at least one or two. Besides the chocolate cremeux with boba (pictured), some of our favorites have included a matcha tart with calamansi curd, peaches with parmesan ice cream, and goat cheese mousse with amarena cherries, orange blossom and pistachio. There's also an indulgent affogato with vanilla ice cream and chocolate pudding." - Sonal Shah

Justine's on Hudson - Review - West Village - New York - The Infatuation
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@newyorker

"Think of Justine’s on Hudson as the kind of West Village bistro where Emily (of Paris) and Carrie (of the post-pandemic City) might meet for a bottle of Sauternes on a Saturday evening. Outside are white-tablecloth four-tops convenient for surveying the expensively heeled clacking down the leafy street. Inside are gray leather banquettes, glistening brass, and a brilliant chandelier of upside-down tulip petals which would not look out of place on Carrie or Emily, as a bag—or a hat. In a way, Justine’s—named for its proprietor, the daughter of the famous Upper East Side wine importer Neal Rosenthal—harks to a different era, when the economy was a little more flush and overt extravagance a touch less gauche. But, then again, in 2023 even an upscale bistro where bottles average around a hundred and fifty dollars feels, well, very 2023. On a recent evening, a genial if slightly harried-looking waiter apologized that there’s no longer a sommelier on staff and that the cheapest wine by the glass (a fifteen-dollar rosé) had just run out. Items on the Filipino-French menu rotate seasonally. Of the seven appetizers the other night, the least glamorous turned out to be the most winning. A cucumber carpaccio, mixed with caramelized pumpkin seeds and basil, was the perfectly calibrated, autumnally inflected farewell to summer my palate didn’t know it needed. Ubiquitous heirloom tomatoes were given new, luminous life with herb-salted slices of plum and tossed with ginseng vinegar. “When I was little, my mother was obsessed with everything ginseng in the Chinese grocery stores in New Jersey,” Jeanne Jordan, the restaurant’s thirty-four-year-old Filipino American chef, told me with a grin. “So I guess the ginseng vinegar drizzled down to me.” Occasionally, the commendable jeu d’esprit gets away from Jordan. The shrimp toast, delightful on the first bite, became edgeless too fast with its opulent bath of butter, Gruyère, and bacon. Similarly, the flavorful pork chop—probably the most traditionally Filipino item on the menu—slathered in a creamy Billi Bi sauce, liberally spangled with mussels, and showered in trout roe, could have removed at least one piece of jewelry before departing the kitchen. Jordan’s finest creation is the spicy crab spaghetti, inspired by the crab fried rice she ate growing up. “It’s the one item we don’t take off the menu,” she said with pride. The light, bouncy noodles, coupled with silky crab meat, are almost slurpable, and the sauce, an elusive mélange of red-pepper pistou, garlic purée, aged Parmesan, and crushed pepper flakes, brings a seductive, flickering heat. “If you like this, you should have tried it when we used crab roe. It was very, very good,” Jordan remarked. “But it was also very, very expensive.” ( Dishes $23-$46. )" - Jiayang Fan

An Extravagant Filipino-French Menu at Justine’s on Hudson | The New Yorker
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@eater

"Justine’s, a new wine bar at 518 Hudson Street, offers a 45-bottle selection of traditional French wines. The dining room is dark and clubby, with plush seats and a bar dominating the room. Chef Jeanne Jordan presents novel dishes like raw tomato carpaccio and smoked crab dip, though the marinated squid disappoints. Highlights include softshell crabs in a lemongrass sauce and an avocado mousse dessert." - Robert Sietsema

A West Village Wine Bar Where the Food Nearly Outshines the Bottles - Eater NY
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@eater

"Justine’s on Hudson is a new bistro from Justine Rosenthal, the kin of wine importer Neal Rosenthal, according to the New York Times. Produce is often sourced from her family’s farm, with dishes that include a Filipino spin on carpaccio, roast chicken with truffles and potatoes, and beef tartare." - Emma Orlow

The Best New Restaurant Openings in NYC, April 2023 - Eater NY
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Carl D White

Google
Took a chance on Justine’s after reading about it in TimeOut. Had some friends in town from the UK. What a fantastic meal and evening we had. The food was incredible. The fusion of flavors, the delicate and meticulous work, the presentation; all truly excellent. And their wine list is equally impressive. The staff were all really lovely. The place is small, so I do advise making a reservation. Sit in the corner window table if you can! It’s delightful. The menu is seasonal, so what I posted may not be on the menu when you dine. Already been recommending Justine’s to friends. Go check it out!

Michael Adrian Nogoy

Google
Justine's exceeded all expectations for my husband's birthday dinner! The food was phenomenal, from the creative appetizers to the decadent desserts. Every dish was a flavor explosion. The service was equally impressive. The staff was attentive, friendly, and made us feel like VIPs. We especially loved chatting with the hostess and bartender. If you're looking for a fantastic dining experience, I highly recommend Justine's.

Katty Panaligan

Google
West Village’s Precious Gem ❤️❤️❤️ Indulge yourself to a fusion of cultures through their food which was delicately put together to give you the distinct and rich flavors that you will not forget. Great selection of wines and cocktails! We were greeted by Filipino crews and the Filipino Chefs too! Shout out to Chef Ron! Definitely a must visit when you are in the area :) Will visit again!

Matt Martinez

Google
Food was really nice, service was competent and attentive, wine list is a little on the expensive side but definitely has some value bottles. I’d go back

Leonardo Hernandez

Google
I was recommended to this newly opened restaurant by a close friend, and it exceeded my expectations. From the appetizers to the desserts, everything was scrumptious. We ordered the black garlic chicken and the crab risotto and let me tell you, it was the best risotto I had for a long time! The staff was wonderful and friendly. We sat outside but the inside looks super relaxing. Also, pets are allowed outside! I highly recommended this restaurant!

Nikki Holzberg

Google
This restaurant is exceptional. We took my fiancée for his birthday last night and were floored by the experience. Every dish was absolutely delicious - a little bit of Filipino influence in the dishes and the portions are so generous. We described the wine we were looking for and our price range, and the waiter directed us to a perfect bottle. The service was 5 star- elevated but warm and inviting. An intimate, elevated but comfortable romantic date spot but also an every-week favorite regular spot. I feel like this should be on a NYC best list, somehow it’s a best kept secret. Cannot recommend enough.

John Lichtenstein

Google
Everything was fine. Nothing stood out as special, and I felt there was no real value there. Neighborhood feel is nice, our server was friendly, and he answered questions well, the room is nice, portions were big~ but flavor, presentation, and technique were just average. Expecting more considering the prices.

Steve Welgoss

Google
Wow, this place is a killer new spot in one of the great dining neighborhoods in all of NYC. As soon as you walk in, you feel relaxed in the warm, contemporary atmosphere. Classy, without being stuffy. The service is on point, fully attentive, friendly, and sincere. We went for brunch, and while the menu isn't huge, there is a good variety of options. The bloody mary was legitimately one of the best I've ever had (so much so that I was reluctant to get one the next day because it would inevitably pale in comparison). We got the duck confit and the crab omelet, both of which were exceptional. Most things like this with seafood skimp on the "good stuff," but this was a case of "would you like a little bit of egg with your crab?" To avoid the annoying trend of reviews being either a 1 or a 5 with no nuance in between, given that I gave this 5's across the board, I will give one item for improvement: The portions are too big! (Don't laugh). With food this good and delicate, it's not really made for reheating, and you don't want to waste even a single bite. At $25 for a crab omelet, I would have gladly had a portion 75% of what I got and still thought it was an excellent deal - I'm not kidding at all. Overall can't wait to go back and try the full dinner menu and dip into the wine list.