L'Appart

A pan-seared live Maine diver scallop is glazed with a house made Takoyaki sauce and served with a charred Negi scallion and briny Main uni.

The hidden gem of Le District, L’Appart offers a unique take on fine dining, offering the personal experience of an intimate dinner party at a chef’s apartment. With Chef de Cuisine Antoine Boullay and Sous Chef Alice Douay leading the kitchen, L’Appart features a rotating menu embracing market availability and seasonality, ensuring no two visits are alike.

⭐️ Our new menu begins tomorrow.

This month's dessert is inspired by a classic Tarte Tatin 🍎 A creamy tellicherry pepper mousse adds floral notes, while a buttery sablé Breton adds crunch. The dish is finished with a maple syrup and Normandy cider caramel.

Reminiscent of a Fall day, this month's hay-smoked Mangalista Pork Chop is served with a hay-infused pork jus and a persillade roasted black maitake mushroom.

Sous Chef Alice Douay has a passion for pastry. Each month, she creates the pre-dessert, dessert and mignardises from classic French recipes while adding her own modern twist, like this month's play on a Tarte Tatin: Apple - Sable Breton -Tellicherry Pepper.

Inspired by Pierre Troisgros' 1962 "Saumon à L'oseille," New Zealand Ora King Salmon is lightly seared and served over a creamy sauce made with fumet and chablis wine that's been studded with Daurenki caviar and laced with fresh sorrel.

⭐ Book your table on

A leek terrine is marbled with a house-made charred leek powder and earthy black truffles. The terrine is seasoned with a dijon mustard dressing and finished with a black truffle condiment. A flaky black truffle palmier accompanies the dish.

This month's Snack is a Louisiana frog leg lollipop that's been sautéed in an herbaceous persillade. A Gribiche sauce is served on the side, adding notes of acidity and creaminess.

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Following former Executive Chef Nicolas Abello’s philosophy of team collaboration, Executive Chef and Sous Chef, Antoine Boullay and Alice Douay welcome their guests into their Parisian apartment in Battery Park!

Soon after L'Appart opened its doors, Chef Nico recruited Antoine and Alice from the famed Ferrandi Culinary School in Paris and mentored them from an internship, then through each station of the kitchen, so it's only fitting that the duo continue the philosophy today.

As we enter October, we say goodbye to our September menu and officially welcome the fall! 🍁 🍂 Our new menu begins today.

⭐️ Reservations can be made on

It was an honor to host President of the European Commission, , at L’Appart this past weekend! Thank you very much for your visit ✨

We are transitioning to a different page & invite everyone to follow/like L'Appart NYC !
We will be discontinuing this page soon.

We are transitioning to a different page & invite everyone to follow/like L'Appart NYC

We will be discontinuing this page soon.

Creating a unique experience at features a rotating menu embracing market availability and seasonality.

Berkshire pork belly

The pork belly is brined, marinadad, slow-cooked for 24 hours, pan-seared and glazed with tarragon vinegar pork jus before being topped with toasted peanuts, dried apple, chives, and fresh tarragon.

Guaranteed to linger on the mind long after the final bite.

Completed by 👨‍🍳 at One Star Michelin restaurant

Head over to TheLuxuryLifestyleMagazine.com to read our full article on our personal experience at L’Appart.

Taste will be delivering dining experiences on Saturday in downtown NYC, Harlem and select neighborhoods in Brooklyn. As we continue to expand our delivery areas to accommodate our loyal customers we hope you’ll sign up to enjoy Taste as well!

As luxury as gets, is back this weekend at Taste with a tasting of 50 grams of Royal Daurenki caviar from served with homemade blinis, crème fraîche, capers, fresh dill, and lime zest and juice, accompanied by pickled red onion hibiscus.

Very honored , thank you Timeout !

The best fancy restaurants in NYC Forget low-key and casual—we're going full-blown elegant at the best fancy restaurants in New York City

The Tomato

Today is the last day of service for the week!
Reserve your table by emailing Chef Nico ([email protected])
Wednesday-Sunday
5pm-9pm

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🍽 : The hidden gem of Le District, Michelin star L’Appart is a unique take on fine dining, offering the personal experience of an intimate dinner party at a chef’s apartment. With Executive Chef Nicolas “Nico” Abello in the kitchen, L’Appart features a rotating menu embracing market availability and seasonality, ensuring no two visits are alike.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Creating a bespoke experience, Chef Nico will create a personalized menu for guests with food preferences and favorites, catering to all palates.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Our pairing dinner is tomorrow night 🤗 we still have a few tickets left available to purchase on resy. This 5-course dinner paired with limited release Angry Orchard ciders is not one to miss!

Starting 3/6 we are bringing back the lost art of lunch and opening the for lunch service on Fridays & Saturdays ✨ Reserve your spot now via the link in our bio.

Roasted parsley root that was served along side our venison from our previous menu at the .

Love Cider? Join us for a dinner pairing experience on February 25th at L’Appart with Angry Orchard. 🍻 With a bespoke 5-course Michelin Star menu prepared by Chef Nico & an exclusive range of ciders to pair with each course this is an evening not to be missed! ✨ Ryan Burk, Angry Orchards head cider maker will be leading the event! Limited tickets available - buy yours now on Resy! 🔥🔥
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One of our canapés this month is fried sunchoke skin filled with confit sunchoke and topped with sunchoke espuma and black winter truffle.

Sicilian pistachio ice cream refreshed with grapefruit butter sauce and frozen drupelets of red grapefruit. Garnished with a crunchy meringue and fresh sorrel leaves. @ L'Appart