Zimmi's
French restaurant · West Village ·
French bistro serving rustic country food & extensive wine list
French bistro serving rustic country food & extensive wine list
"The new pastry chef, Clodagh Manning — from Ireland by way of London’s now-closed Lyle’s — is turning out astonishing desserts; during a recent visit I tried both and was floored, especially by the monte bianco ($16 to $18), where the nuttiness of chestnut mousse and a pronounced citrus dovetail into a beautiful contrast of textures. I can’t wait to try her work when the bakery wine bar opens next door in the new year." - Patty Diez
"Stepping into Zimmi’s, a snug southern French bistro in the West Village, feels so much like entering grand-mère’s country house that you might briefly consider removing your shoes. The food is just as old-world homey as the sepia-lit room, while still refined, like a simple artichoke soup with a chunk of foie gras. The simple yet extraordinarily flavorful pissaladière—a Niçoise tart with caramelized onions, anchovies, and black olives—is a must." - Team Infatuation
"Maxime Pradié’s place fits the movement toward rustic French comfort with a pub‑influenced service style: the vibe is intimate, the food personal rather than flashy, and service is casual to let dinners unwind over drinks and candlelight. Like its peers, the menu opens with snack‑sized bites reminiscent of an amuse bouche." - Korsha Wilson
"In the West Village, the team serves a Far Breton for two — Armagnac‑soaked prunes with crème fraîche ice cream — at $30, a sharing‑size dessert inspired by chef Maxime Pradié’s family table in France; under pastry chef Clodagh Manning, the sweets carry an “element of food anthropology,” with an interactive, cross‑pollinating effect as large‑format plates traverse the dining room and spark copycat orders." - Dalya Benor
"Stepping into this snug southern French bistro feels like entering grand-mère’s country house. The food is just as old-world homey as the sepia-lit dining room, while still refined, like artichoke soup with a chunk of foie gras. The simple yet extraordinarily flavorful pissaladière—a Niçoise tart with caramelized onions, anchovies, and black olives—is a must." - bryan kim, will hartman, sonal shah, molly fitzpatrick
