Here's a Taste of the East Village's Pardon My French

Thyme-roasted bone marrow with baguette
Thyme-roasted bone marrow with baguette
All photos by Billy Lyons for the Village Voice

You'll pour your own wine at Pardon My French (103 Avenue B; 212-358-9683), a restaurant from Brazilian-French chef Guilherme Barreto — the restaurant serves via an old tradition called à la ficelle: a method of wine payment that counts how many glasses you've consumed using a knotted string.

Creole-style cod fritters
Creole-style cod fritters

That way of drinking sets the stage for an experience characterized by sharing with friends: Barreto's menu features a considerable number of tapas, which take cues from French-inflected cultures from around the globe. Beef tartare comes piled on a barley chip, and bone marrow is served atop a baguette. Look, too, for a bucket of Creole-style cod fritters, braised octopus, and duck armagnac. There are main courses, too, if eating from the same plates as your buddies makes you queasy. Try the chicken tagine, sea bass filet stew, or a grilled rib eye.

While only the house red and white are available à la ficelle to start, the bar here carries a deep wine list, and it offers unique cocktails, too. The "Demon's Potion" — a gin-based drink with egg whites — is garnished with a dried baby rose. "Dirty Tales" combines rum and brown sugar.

And even if you can't round up a group to partake, you'll be comfortable here: the long, white tiled bar offers plenty of space for single dining.

Click on the next page for additional photos.

 

À la ficelle, a traditional way to measure wine consumption, at the new Pardon My French
À la ficelle, a traditional way to measure wine consumption, at the new Pardon My French
The Demon's Potion, a drink that includes a baby rose for garnish
The Demon's Potion, a drink that includes a baby rose for garnish
Beef tartare with barley chips & fresh mushrooms
Beef tartare with barley chips & fresh mushrooms
Stuffed mushrooms, goat cheese, and quail eggs
Stuffed mushrooms, goat cheese, and quail eggs
Inside Pardon My French
Inside Pardon My French



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