A New York Institution
Widely recognized as a Meatpacking District staple and NYC institution, this flagship location continues to thrive after nearly a decade in the neighborhood, reminding guests daily of the unique and magnetic ambiance that made it famous. The esteemed restaurant destination was originally designed to reinvigorate the neighborhood and bring the European flare back to the Meatpacking District, and continues to delight diners with unmatched service and outstanding seasonal cuisine.
Poulet Rôti Entier à la Truffe
Whole truffled roasted chicken, baby potatoes chicken jus
Gnocchi Truffés à la Parisienne de Nicolas
Homemade choux pastry gnocchi truffle sauce & Parmesan
The Bagatelle Brand came to life when business partners Aymeric Clemente and Remi Laba shared a desire to translate their previous experience in Hospitality in an environment that stood a lot closer to their idea of what a modern dining destination should be like, and was in line with their own aspirations.
Today, they feel very fortunate to be able to expand Bagatelle globally in 9 locations and counting, and to find that their restaurant values resonate so loudly amongst the global dining scene. Aymeric and Remi are most proud of all the beautiful memories they have helped their customers build as well as being a witness to many wonderful life celebrations. To them, Bagatelle is a lifestyle, a way of life, where Joie de Vivre is a constant driver.
We look forward to meeting and dining with you soon. Please come say hello!
Nicolas R. Frezal was born in the South of France of French and Spanish roots, raised in Montpellier. With its own Arc-de-Triomphe; the city is filled with history, culture, bistros, family-run restaurants and beautiful beaches nestled on the Mediterranean Sea. Nicolas started his formal culinary training at the age of 14 and earned his culinary degree in 1998 and in 2004 Nicolas won first place in a cooking competition and received the Escoffier award. He began his career working for 4 years at Le Castel Ronceray in Montpellier under Chef Patrick Guiltat who saw Nicolas’ potential and made a phone call to a good friend. Soon after Nicolas was on his way to Paris to work at the 21 year old, 3 Michelin star restaurant Le Taillevent under Chef Alain Solivérès.
Nicolas continued his career in Paris working along side under some of the world’s most highly regarded chefs. For 4 years he worked at Michelin star Hotel Restaurant Le Meurice under Chef Yannik Alléno and occasionally worked as an extra at Restaurant L'ami Jean under Stephane Jego, a pioneer of the French Bistronomie cuisine. In 2009, his friend Ricardo Bertolino, the Executive Chef at Maison Boulud in Montreal, Canada had convinced Nicolas to move to New York City and helped him secure a position at one of the most highly recognized establishments, Daniel Boulud’s restaurant Daniel in the Upper East Side working under Executive Chef Jean-François Bruel. Remaining in New York City with his family, Nicolas went on to work as Sous Chef at Jean-George’s The Mark and in 2014 he joined Bagatelle New York as the Sous Chef and in 2016 was promoted to Executive Chef.
1 Little W 12th St
New York 10014, US
Brunch: Saturday–Sunday 11:30–5:00
Lunch: Monday–Friday 11:30–4:30
Sunset: Monday–Friday 4:30–5:30
Dinner: Sunday–Wednesday 5:30–12:00
and Thursday–Saturday 5:30–1:00
Hours of Operation
Sunday - Wednesday: 11:30 a.m. - midnight
Thursday - Saturday: 11:30 a.m. - 1:00 a.m.
- For brunch, seating at table first.
Afterwrds join us in bar area.
- We hold reservations for 15 min
- Age 21 and over (optional)
- Dress code is casual chic
- Required Passport ID (for visitors)
- Read Full Terms & Conditions