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Why Frenchette Is on Our Top 50 French Outside France

Frenchette, under Lee Hanson and Riad Nasr's direction, is ranked #36 on our Top 50 French Restaurants Outside France. The regional French register: Modern French Bistro (Balthazar lineage).

The classical technique: Modern French bistro technique. The signature dish: Duck à la presse, foie gras tasting, the seasonal bistronomy tasting.

The sauce program: Sauce bordelaise, beurre blanc, the Hanson-Nasr modern sauce repertoire. The wine program: French only; Loire, Burgundy, Rhone, Champagne.

The chef pedigree: Hanson and Nasr trained at Balthazar (Keith McNally) and Pastis original team. The Michelin lineage: James Beard Best Restaurant 2019.

How to Book Frenchette

The booking lead time: 8 to 12 weeks for prime time. Reserve through OpenTable, Resy, SevenRooms, or the restaurant's own concierge or hotel-based booking portal where applicable; the most decorated French rooms outside France require dedicated planning weeks ahead of the prime weekend window.

Order the regional French signature. The kitchen's strongest expression at Frenchette is the Duck à la presse, paired with a producer from the chef's training region.

The dress code: Smart casual. The dinner spend: 150 to 240 USD per person at dinner. The kitchen at Frenchette is rated 10/10 for food and 10/10 for ambience in our editorial scoring.

Why Frenchette Is Worth the Pilgrimage

"Lee Hanson and Riad Nasr's TriBeca bistro. James Beard Best Restaurant 2019, the most consistently French bistro register in downtown Manhattan. Both chefs are ex-Balthazar and Pastis original team."

Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Modern French Bistro (Balthazar lineage) register is structural; the chef lineage and the classical French technique produce the dinner that rewards the booking effort.

Address: 241 West Broadway, TriBeca
Founded: 2018
Chef: Lee Hanson and Riad Nasr
Regional origin: Modern French Bistro (Balthazar lineage)
Classical technique: Modern French bistro technique
Signature dish: Duck à la presse, foie gras tasting, the seasonal bistronomy tasting
Sauce program: Sauce bordelaise, beurre blanc, the Hanson-Nasr modern sauce repertoire
Wine program: French only; Loire, Burgundy, Rhone, Champagne
Booking lead: 8 to 12 weeks for prime time
Dinner price: 150 to 240 USD per person at dinner
Best for: French Pilgrimage, Anniversary, Closing a Deal, Birthday, Proposal Dinner

View Frenchette on Restaurants for Kings →

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