Cuisine:

• Others
• French

Bagatelle Description:
Having poached chef Nicolas Cantrel from the underachieving West Village eatery Bobo, this loud Meatpacking District restaurant opened with hopes of being a Mecca for scenesters and foodies alike. So far, however, the former have found the eatery, which is handsomely decorated in pale hues with simple chandeliers, but the foodies have yet to register. The menu, which focuses mainly on the south of France, puts an emphasis on simplicity. The ravioli of truffled leeks, wading in a syrupy leek juice, underwhelms the taste buds, while the homemade terrine de foie gras is utterly smooth. The large-portioned and memorable warm goat cheese tartine, sprinkled with pesto, could be a meal in itself. The grilled lamb chops, accompanied by stuffed piquillo peppers, may be on the tough side. A selection from the French-heavy wine list will help wash down just about anything, cooked as it should be or not.


Be the first one to rate and write a review for this Bagatelle restaurant!