Artisanal Fromagerie, Bistro and Wine Bar

2 Park Ave.
New York, NY 10016
212-725-8585
Best Of
Artisanal Fromagerie, Bistro and Wine Bar

Courtesy of Artisanal

Details

  • $$$
  • Business Dining, Delivery, Private Party, Takeout
  • Brunch, Dinner, Lunch
  • Full bar
  • No Parking
  • Reservations Accepted, Reservations Accepted, Reservations Recommended, Reservations Not Necessary
A master of cheese in its myriad forms, capable of using it in every course, Artisanal is the rare restaurant that started out good but has become spectacular. This confident Parisian-style brasserie created by celebrated chef Terrance Brennan offers something for every taste, including a wonderful fish and chips that features featherweight catfish sided with wobbly fries and a cup of unusual slaw.

Related Stories (4)

  • Artisanal Fromagerie Adds Macarons, Extends Restaurant Week
    Friday, August 10, 2012 at 10 a.m. by Clarissa Wei

    [See More Events: Swedish Crayfish Festival At Aquavit | Shark Week Tacos at MexiBBQ] Artisanal Fromagerie is adding another dessert item to their list: macarons. Chef Brennan will be offering a package of six for $15 that features ...

  • 12 Careers Created or Transformed by the Age of Foodism
    Tuesday, May 15, 2012 at 11:29 a.m. by Robert Sietsema

    As we've discussed here many times before, we are in the midst (some might say on the downward slope) of a pop-culture bubble, wherein an exorbitant amount of everyone's time and money is spent consuming food, thinking and reading a...

  • Under the Toque: Zak Pelaccio's Upstate Restaurant Plans, David Chang on Kitchen Microbiology
    Thursday, April 19, 2012 at 10:54 a.m. by Alexia Nader

    Dale Schnell, formerly of Setai New York and Artisanal, will be the new executive chef of KTCHN, which will open in Hell's Kitchen in June. [Grub Street] Zak Pelaccio is planning to open a restaurant in Old Chatham, New York, which ...

  • Big Cheese
    Tuesday, June 12, 2001 at 4 a.m. by Robert Sietsema

    The Swinging '60s were right about one thing—fondue rocks. Originating in Switzerland as a method of recycling cheese rinds and stale bread during the winter months, this humble dish of melted cheese—spiked with wine and k...

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