Pardon My French: Dining | New York

Meals here often start with shared plates like warm Chèvre Chavignolle or roasted bone marrow. Mains arrive alongside generous portions of original or truffle fries, followed by traditional desserts like profiteroles and candlelit apple tarte Tatin. The main room can get noisy during peak dinner hours and kitchen pacing sometimes runs slow, but multi-tasking servers keep water glasses filled throughout.