NYC Restaurants

Boucherie is a French restaurant in the Village with its own in-house butcher counter. Executive Chef Jerome Dihui, formerly of Pastis, is serving up traditional bistro fare. Look for dishes like Côtes de Chevreuil, an herb-crusted rack of venison; and Côte de Bœuf Pour Deux, a 36 oz. dry-aged tomahawk rib-eye for two, served with bone marrow. Other dishes include blood sausage served with a potato puree and caramelized apples; roasted snails in garlic butter with a gruyere gratine; and Cavatelli with braised rabbit and root vegetables. Desserts bring crème brûlée, chocolat mousse and Crêpes Suzette. A solid French wine list and handcrafted cocktails are also offered. The decor is timeless French with framed mirrors, mosaic floors and white tiled walled. - Thomas Rafael