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Cole's Greenwich Village

118 Greenwich Ave. New York, NY 10011 | West Village | 212-242-5966

Location Description:

Cole’s Greenwich Village is successor Cafe Bruxelles, a long-running Belgian bistro that made some of the city’s best French fries, deposited in a metal cone lined with filter paper. Eating them made you feel so adult! The new place retains its Franco-centric menu, though with American adaptations. The hamburger, coated as though it had actually been dipped in white cheddar, is very fine; though the accompanying fries are not the equal of Bruxelles’, they’re good anyway and the perfect thing to go with the juice-dripping burger. Many of the apps are wonderful: the kabocha squash ravioli, for example, or the sardine filets in an oily green sauce on a bed of potatoes and grapes. The entrees, however, often fail to impress. Though the plank of skin-on salmon was perfectly cooked, the mélange of beans and greens underneath proved tedious to eat; while chicken that came crisp but nearly unadorned with anything but a wad of salad on top made you wish for at least a teaspoon of carbs. You could solve this problem by assembling a meal from starters -- or simply get the hamburger. --Robert Sietsema

Related Stories (4)


  • Cuisine(s): French, New American
  • Hours: Sun, Sat 11am-4pm, Daily 6pm-11pm
  • Price: $$$
  • Serving: Brunch, Dinner
  • Alcohol: Full bar
  • Payment Types: All Major Credit Cards

Related Stories

  • Dining: Reviews
    For 30 years this space hummed along as Café de Bruxelles, occupying a West Village building shaped like a wedge of brie. Back then, the interior was stark white, decorated with...
  • Fork in the Road: Reviews
    This week Robert Sietsema reviewed Cole's Greenwich Village, a West Village restaurant in a building "shaped like a wedge of brie," while Tejal Rao took a crack at Alder, Wylie Dufresne's...
  • Fork in the Road: Lists
    Chicken, Oreos, and even butter, are all fried standards by now, but what beats classic French fries? Crisp, sprinkled with salt and pepper, and dunked in ketchup (or mayonnaise), fries...
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    In New York City, only the strong restaurants survive. Or the ones with amazing food, cult followings, lots of great press, and a whole slew of other factors. For those keeping tabs, here's...