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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.

CBS New York

Nested in the heart of the Meatpacking District, Bagatelle has become famous for their vibrant and over-the-top-brunch parties. Let the bubbles flow with their signature "Rich and Famous" brunch cocktail.

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Signature Dishes

Bagatelle's most popular mainstays
Poulet Rôti Entier à la Truffe

Poulet Rôti Entier à la Truffe

Whole truffled roasted chicken, baby potatoes chicken jus

Gnocchi Truffés à la Parisienne de Nicolas

Gnocchi Truffés à la Parisienne de Nicolas

Homemade choux pastry gnocchi truffle sauce & Parmesan

Aymeric Clemente & Remi Laba

Meet the Founders Aymeric Clemente & Remi Laba

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!

Aymeric Clemente
Remi Laba

Meet our Chef Andrew Riccatelli

Most people are lucky if they can find their one true passion in life. Chef Andrew Riccatelli is one of the exceptions - he found two. His love for cooking started with his Hungarian grandmother and his memories of cooking alongside her as a child. This appreciation was then perpetuated by the big gatherings of his mother’s Puerto Rican family and his father’s Hungarian family (which of course, resulted in massive amounts of food!) As he grew up, his musical talents grew with him, and ended up contributing heavily to who he is today.

From the ages of 17-25, Chef Riccatelli was dividing his time between touring and exploring his skills in the kitchen. He’s a drummer who played in hardcore bands such as Brooklyn’s GRAIL, and it’s very clear that his love for hard - hitting music and his execution of edgy dishes are very much aligned. He eventually reached a point where he had to decide which of these two gifts he would pursue. Like any musician, he misses the rush of performing for venues packed with fans, but the kitchen was his calling, and his career path definitely shows it.

He started his journey at Stage Left, which was rated one of the best restaurants in the Garden State in the Annual Jersey Choice Restaurant Poll. He then took his talents over the bridge to NYC, where he worked under Bobby Flay at Bar Americain. Following that, he spent a year in Asheville, North Carolina working under James Beard nominated chef Katie Button at Curate, and then returned to NYC to work alongside both the Buddakan and Spice Market teams. He is also credited with transforming wine bar, Terroir, into a restaurant that is well known for its locally-sourced food. After all of these accomplishments, Chef Riccatelli went on to win the Chopped "Something Dumpling" episode, and even added a dumpling tattoo to his already diverse collection to commemorate his victory.

Chef Riccatelli is also in the midst of creating a team of likeminded individuals. He and his team will focus on connecting with suppliers in the community, integrating more locally sourced ingredients, and adding some unique twists to Bagatelle’s already flavorful portfolio. His South Asian culinary influence helps him create dishes with a multifaceted flavor pallet, and of course, a little bit of heat. His fearless approach to culinary exploration, ability to never miss a beat, and love for creativity fit right in with Bagatelle- a one of a kind fine dining experience with a bit of edge and the perfect amount of artistic flair. His personality truly reflects in his cooking style, bold with a kick, and Bagatelle is excited to welcome Chef Riccatelli to the family as their newest Executive Chef.

Andrew Riccatelli
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Contact Information


1 Little W 12th St
New York 10014, US

General Reservations

+1 212.488.2110
[email protected]

Press Inquiries

[email protected]

Kitchen Hours

Brunch: Saturday–Sunday 11:30–5:00
Lunch: Friday 11:30am - 4:30pm
Dinner: Sunday 7:30pm - 11pm
Mon - Wednesday 6pm - 11pm
Thurs - Friday 6pm - 12am
Saturday 7:30pm - 1am

Hours of Operation

Sunday: 11:30am - midnight
Monday - Wednesday: 6pm - midnight
Thursday: 6pm - 1am
Friday - Saturday: 11:30am - 2am

Please be advised
  • For brunch, seating at table first.
    Afterwards 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