La Goulue

Green Circle raises heritage-breed and hormone-free hens that roam free in Pennsylvania's Amish and Mennonite country. The result is a top quality product that tastes like...chicken, the way it should and frankly, the way it used to be.
The ultra-thinness of chicken paillard--like scallopini--is a perfect choice for those who otherwise avoid the chunky nature of white meat. It is served with a bouquet of frisée, tarragon dijonnaise and roasted zucchini hummus.

Bigeye tuna in the house--caught off Long Island and broken down in record time by butcher Javier. If you're craving our famous tuna tartare with coriander wasabi and fresh herbs, this weekend is a *particularly* good time to come in!

In France, salad is never seen as the culinary consequence--or worse, punishment--for "bad" behavior. At home it is served with the cheese course with the expectation that the residual vinaigrette is incorporated into both the bread *and* the cheese.
OR it is the main attraction altogether, which is perhaps why so many French salads contain strongly flavored meat and cheese!
We've reached back into the archives for this umami bomb of wilted dandelion greens, candied beets, Jamon Ibérico de Bellota, Gorgonzola dolce, pecans, and balsamic reduction vinaigrette. Who's with me in bringing this dish back??

Bluefin tuna crudo with yuzu and olive oil from was back for an encore performance this week. This time with shaved watermelon radish, micro cilantro and shiso, and a new and tremendous product: single estate black pepper from Costa Rica .

A recent special of steamed Icelandic cod, smothered in a mussel and saffron velouté. Mother sauce 101: no skimping.

A that anticipates hardcore autumn and beyond. if you're not a fan of colder temperatures, can you resist the comfort found in the culinary unboxing these chicken pot pies...

Local bluefin tuna, caught only yesterday off Long Island, is transformed into today's special: tuna belly crudo, with ripe mango, yuzu, lime and olive oil from--always and only--.

It's mid-October, do you know where you're spending Thanksgiving yet? La Goulue proposes a traditional Thanksgiving pre-fixe with a French touch and all the American trimmings. So why a photo of prime rib?? Short answer: not everyone loves turkey! Prime rib is *always* featured on our Thanksgiving menu, and it's clear that a lot of people are thankful for the option. Join us this November 28--we still have a few choice tables available. No dishes, no drama, and perhaps even, no turkey.

A Reuleaux Triangle mold lends itself perfectly to our milk chocolate mousse with passion fruit coulis. Topped by a quenelle of crème chantilly à l'orange with a touch of bling. Almost too zen to eat. Almost.

Our steak au poivre is a classic 12oz NY strip served with a perfectly addictive green peppercorn sauce and addictively perfect frites. Served with a bouquet of mâche salad for a little fraîcheur.

Coming soon to our fall menu: grilled swordfish--served with fingerling potatoes, chanterelles, and a mushroom beurre blanc. A heart-healthier change-up--or perhaps it's your always go-to--from the conventional steak and potatoes.

We heard some buzz very recently--some novel chatter of the food critic kind. A blurb of misinformed silliness about the classic French dessert, île flottante/floating island, as some has-been in NYC?? To that we say, "oh la la, n'importe quoi." We've been churning out our boules of soft meringue covered in almond praline--an adorable buoy atop the silkiest crème anglaise--since always and forever.

Meet Mayra, La Goulue's lead pastry cook. Happy boulangères make the happy, delicious baguettes that are served to our guests everyday 🥖 🥖 🥖

A little somethin somethin on special today and served in a mini Staub: A compact serving of "calamars frits" with tartar sauce and lemon.

Steak tartare may not be the easiest sell on camera, but . And NYC's "amateurs de steak tartare" just know that La Goulue's recipe is pretty extraordinary. To keep it real: 💯 sirloin that's not overly crunchy and seasoned with too many additions and yet, not too...wet. Frites obligatoires.

*The* stalwart on our lunch menu for over 50 years: La Goulue's famous cheese soufflé, made with Gruyère, Parmesan and just enough white truffle oil. Served seconds after it reaches its apex for maximum wow. Good things come to those who wait (25 minutes).

You've heard of Soupe du Jour, at La Goulue we also offer a Tarte du Jour. If you hit it right, you could partake of our classic, "as French as" Tarte Tatin.

Fresh mozzarella tends to get typecast in their (admittedly delicious) Caprese salads, which is a bit of a shame, because there's more versatility if we allow ourselves to explore. On special today are ciliegine mozzarella with roasted red peppers, kalamata olives, fresh herbs, basil oil and aged white balsamic vinegar--the latter of course from .

This week's NYC weather has us all suffering from an extraordinary case of Seasonal Affective Disorder, the summertime edition 😔. May we suggest some deliciously joyful self-care in the form of our Tartelette aux Fruits? On reliable rotation as part of La Goulue's Tarte du Jour offerings.

The remnants of Tropical Storm Debby Downer have shifted NYC's weather from unbearably hot and swampy to surreally cool and...swampy. Yesterday's special of grilled North Atlantic swordfish with a shaved fennel salad, grapefruit and orange segments, and a harissa yogurt sauce is a fine stand-in for the sunshine we've all been yearning for lately.

Picture yourself at a bistro in Nice and lean in to your Mediterranean diet with a pan-seared rouget filet, served with ratatouille provençal, zucchini blossoms and rouille sauce.

Artichauts à la plancha with a modified sauce vierge--highlighting roasted red and yellow peppers and black olives--all of which come together extraordinarily with white balsamic vinegar and extra virgin olive oil from . Additional texture and crunch thanks to a sprinkling of breadcrumbs. Catch Chef Antoine prepare nearly the same recipe with Fernando Pensato himself on a recent Reel.

Our watermelon and feta salad is the perfect sweet and salty combination for the summer. In a dish this light and cheery, all the complementary flavors manage to remain pointedly distinct. With feta, micro cilantro, kalamata olives and a lime sesame vinaigrette.

Ricotta di Pecora is fresh ricotta made with sheep's milk, rather than cow's milk, which is the predominant variety in the United States. It has a creamy texture and mild taste, which serves to elevate the stronger flavors of the roasted tomato, kalamata olives, chives, micro basil and zaatar that accompany it. Finished with mandarin olive oil for brightness and served with a baguette crostini.

For our next installment of ... "Cool" food can still be bold--one of the simplest yet most flavorful dishes of the season is gazpacho, which is now featured on our menu *everyday*. Here it is on the pass (upstaging other warm weather standard bearers tuna tartare and a veggie maki) with a sprinkle of chopped hard-boiled egg, micro-basil and finished as always, with olive oil from .