Les Trois Chevaux
Permanently Closed
French haute cuisine with Asian influences, fine wine & attentive service
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:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24705939/Les_Trois_Chevaux_Bar__by_William_Hereford_.jpeg "Les Trois Chevaux by William Hereford/Les Trois Chevaux")
/cdn.vox-cdn.com/uploads/chorus_image/image/72355342/Truite_de_Mer_aux_Gene_vrier__by_William_Hereford_.0.jpeg "Les Trois Chevaux by William Hereford/Les Trois Chevaux")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24705984/Crabe_Pithiviers__by_William_Hereford_.jpeg "Les Trois Chevaux by William Hereford/Les Trois Chevaux")
French haute cuisine with Asian influences, fine wine & attentive service
"With a pricey prix-fixe menu and a jackets-required dress code, Les Trois Chevaux drew a well-heeled uptown crowd. (Its closure, last September, came with a promise that Mar would reopen it soon on the Upper East Side, the home turf of many of its regulars, though no such spot has yet materialized.)" - Helen Rosner
"Angie Mar has closed Les Trois Chevaux — her luxurious, ultra-French restaurant in the West Village — for now." - Melissa McCart
"It’s the first time an Angie Mar restaurant has been a part of Restaurant Week, with a three-course $60 dinner option. This is quite a deal in what had been a tasting menu-only restaurant, having recently introduced a la carte dining and lunch. It’s a small price for a night of opulence." - Robert Sietsema, Melissa McCart
"There’s an envelope waiting at the table, leaning against a vase with fresh white roses, when I arrive for lunch at Les Trois Chevaux in the West Village. Inside, there’s a handwritten note from chef Angie Mar welcoming my party: Every guest with a reservation gets one. It’s a detail at one spot that’s helping to revive the power lunch, which is taking on a new look and diversifying from Midtown in its post-pandemic iteration." - Kathleen Squires
"Les Trois Chevaux has been instrumental in reviving the power lunch scene in New York City. It offers a luxurious menu featuring items such as caviar service, white asparagus with bechamel, and spring garlic and black truffle soup en croute. Designed by Brenda Bello and Joel Medina, the interior boasts a crystal chandelier from the Waldorf-Astoria and a Picasso etching. The restaurant has diversified from tasting menu-only to a la carte options and has a bustling bar. Chef Angie Mar, a woman of color, personally greets guests, adding a unique touch to the dining experience." - Kathleen Squires