Le Chêne
French restaurant · West Village ·
French classics with luxurious technique and an exceptional wine list
French classics with luxurious technique and an exceptional wine list
"I find Le Chêne on Carmine to be a newer addition that fits the neighborhood’s French-leaning sensibility — Charlie Hobbs described it as a Parisian wonderland with class and an exceptional wine list." - Matt Ortile
"I savored pure Parisian class at Le Chêne’s 50‑seat West Village dining room: start at the semi‑circular bar for a martini, then sit beneath watercolor‑adorned menus and enjoy amuse‑bouches like shrimp tartines or uni with bone marrow—the fresh corn beignet stood out for me. Appetizers included baked razor clams and a pistachio‑apricot pate, while entrees ranged from delicate halibut in beurre blanc to robust beef specials. The impressive wine list is the restaurant’s other crown jewel, making the whole meal feel especially romantic and refined." - Charlie Hobbs
"Part of the new guard blending French farmhouse warmth with British pub‑inspired ease, this spot keeps the look pared down and the atmosphere intimate, with casual, candlelit service that encourages lingering over martinis and wine as meals unfold over hours. Menus begin with snack‑sized bites akin to an amuse bouche, and the best seller is a delicate $12 tartlet filled with sweet shrimp, crème fraîche, and a hint of maple syrup, tucked beneath a shiso leaf for an indulgent yet understated bite of quiet luxury." - Korsha Wilson
"From a Top Chef France finalist (who was briefly involved with Margot), Le Chêne is NYC’s latest dainty French restaurant, and yes, it is in the West Village. There are Basquiat prints on the walls, a hunky looking pithivier on the menu, and a fleet of silver saucers and french fry canisters imported from France. The burgundy paint outside is your first clue that they’re pretty serious about their wine collection too." - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"In the West Village, a refined French newcomer that opened in May sends out an off‑menu, large‑format clafoutis still warm in a double‑handled aluminum pan, oozing fresh fruit and baked custard, with seasonal apricots and lavender or cherries, set atop a folded towel with goat’s milk ice cream on the side; rustic yet traditional, familiar with a twist, gooey at the center and crisp at the edges, it’s priced at $28 and sells about 12 to 14 per night (roughly 25 percent of customers), and the menu lists it as a shared item to ease sticker shock — a fun, playful dessert that the team believes should be generous, decadent, and stay reasonable so long as it doesn’t exceed the cost of two individual sweets." - Dalya Benor