Libertine
French restaurant · West Village ·
French bistro with chalkboard menus and natural wines
French bistro with chalkboard menus and natural wines
"I noticed that Libertine, one of New York’s best French restaurants inspired by the Auvergne, actively celebrates the region—its co-owner Cody Pruitt stocks Auvergnat water and wine, mixes cocktails with gentian liqueur made from Alpine flowers, and has decorated a bar with a Salvador Dalí Auvergne poster for French Railways—an enthusiasm that has even led some diners to visit the region and send selfies from outside Auberge de Chassignolles." - Christine Muhlke Christine Muhlke Christine Muhlke is a former editor at both The New York Times and Bon Appétit. She is the co-author of "Wine Simple," also written by Le Bernardin's Aldo Sohm, and Phaidon's "Signature Dishes That Matter." Christine is the founder of culinary consultancy Bureau X and the creator of the Xtine newsletter. Travel + Leisure Editorial Guidelines
"As soon as you walk through this bar and lounge’s clandestine entrance, marked by a small lantern, you are transported to another world that is one part 1920s speakeasy and another part luxe British manor. From floors tiled with pennies to oversized mirrored walls, bookcases and an intimate stage, Libertine promises a grand ol’ time." - Lemon Yellow
"How Far In Advance Should You Book? You can eat here tonight. When Libertine opened, it was immediately impossible to get into. The formula was just too alluring for the citizens of the West Village: French food, martinis, a faux bistro setup complete with a Serge Gainsbourg poster. Two years later, you can stop by whenever you want. Given the quality of the food—special shoutout to the oeufs mayo and duck deux façons—that’s surprising. But there is one catch: a $60+ entree is not unheard of here." - bryan kim
"When you first moved to New York, you probably imagined yourself eating at a restaurant like Libertine, in a neighborhood like the West Village. With butter flown in from Normandy and a Serge Gainsbourg poster on the wall, it’s obvious this restaurant was opened by some real Francophiles, but it's also exactly the type of pristine bistro that New Yorkers are always yearning for. The prices are closer to what you’d spend on a special date night than on a casual lunch, but the French countryside cooking is worth the occasional splurge." - bryan kim, will hartman, sonal shah, molly fitzpatrick
"This wine bar has rewritten the book as far as French bistro fare is concerned. Rib-sticking dishes from chef Max Mackinnon include saucisse puree, a fat pork sausage with gravy plunked on top of buttery mashed potatoes; scallop plus seaweed, the shellfish under a gratin presented in its shell; and jambon persille, a slab of ham terrine littered with cornichons. There’s no printed menu at this charming spot, so consult the chalkboard bill of fare." - Robert Sietsema