Le Coq Rico
Le Coq Rico New York is Antoine Westermann’s - a three-star Michelin chef - ode to the unique terroir of America expressed through the flavors of wild and heritage birds.
Le Coq rico offers multiple seating areas, each of which, offer a unique style of dining. Our wine hall sits directly across from our wine tower, allowing one to peruse our library of both French and American wines chosen specifically to compliment the cuisine of our chef. We have our main dining room in the center of the restaurant. And, for those who would like a "bird's eye view" of the kitchen, we offer our chef's counter.
Saturday & Sunday
Walk-in : Open Kitchen Bar
The chicken main course dishes are top notch. Appetizers are just OK. Desserts are awful. L'Ile Flottante has a cream anglaise sauce that is much too heavy and sweet and a meringue that is much too light and totally tasteless; this dessert would never be served this way anywhere in France, where I've eaten it on countless occasions in a wide variety of restaurants and bistros. If the idea is to make this dessert overly sweet to accommodate American tastes, the chef has badly misjudged American tastes.
Great service, and food quality.
Food was very good and plentiful. The staff was courteous and also had a sense of humor.
service is good. but all the food I got: 1 whole egg, half piece of chicken wing, half piece of chicken leg. u can get a whole chicken is Costco about $6.
Always great. We tried the restaurant week menu this time, which was superb.
Unfortunately my restaurant week version of the stuffed chicken was cold throughout. Was surprised that the stuffing was offal, it was pretty unpalatable cold.
Le Coq Rico offered a terrific Restaurant Week value. Drink menu was creative, the chicken, well, you go there for chicken. So it’s as good as you would want. Service was attentive. The food could have been hotter and the wine, colder. They ran out of my desired ice cream flavor and substituted another without checking with me. They were very nice about exchanging it to one I preferred. I would go there with a group to get the whole chicken. If you think chicken is “just” chicken, then let Le Coq Rico prove you wrong.
When we are just the two of us, we love sitting at the bar...it's quieter than the dining room, where it's easier to talk to the rest of the party.
The staff- GM, somm, servers are all wonderful!
And, you cannot beat the poulet-frites anywhere!
Le Coq Rico's chicken is justly celebrated. Had a satisfying Restaurant Week lunch. Owner/manager? is everywhere, constantly seeing to a guest's every need. How often is that these days? The only thing ever present is the malignant Trump.
The Coq au vin very good. The floating Island is the BEST!’ Decor nice and comfortable
Unfortunately the coq au Vin chicken breast was dry and a bit tough. The appetizer and dessert were excellent, service unobtrusive and excellent.
Lunch was very tasty and filling. My chicken dish was a little overcooked, which surprised me. Still, a very pleasant lunch and I hope to return for dinner.
One of the best meals of my life. If you like poultry eat here.
yes, chicken is good quality and tasty. thou pricey
Chicken is great! Quiet neat and chic place for fine dining. Nice service
Best NY RESTAURANT WEEK EXPERIENCE!
Good looking and tasty food!
Just exquisite - everything was delicious and flavorful. Service was exceptional. Will be back religiously!
I made our reservation as it was promoted as participating in restaurant week. When we arrived and asked for the restaurant week menu, they told us that they were not offering the menu on Sat night. No place on Open Table or in the NY Times listing did it say, not valid on Sat night. Disappointing. Food was good. Service was good but we were all disappointed.
Had the restaurant week menu: pea and mint soup, stuffed chicken, and the floating island. Everything was tasty, but nothing other than the chicken was super memorable. The chicken is very juicy and flavorful and I liked the fava beans. But two gnocchi? Why bother? My boyfriend had the non-stuffed chicken and even ate the skin, which he never does. I’d be curious to try one of the whole birds that they’re known for.
Excellent service and food. Not rushed at all.
The atmosphere is good and food is awesome. Don’t have time
loved it !!!!!!!!! Service was phenomenal and the food was even better. The menu is not complex but still artfully prepared. The Ambience was also very nice, not loud and was conducive to great conversation over the meal.
A great restaurant! Fabulous!
Very good food. Tasty and well priced
We felt truly welcomed from the moment we stepped into Le Coq Rico. The staff could not have been any kinder or more knowledgeable about the food and its providence, and Chef Guillaume went above & beyond with each dish & the obvious care that went into its preparation. I didn't know chicken could be this amazing! We cannot wait to return - this visit was lunch (restaurant week), next time will be for dinner.
Thank you, Chef!
My favorite restaurant week meal so far. Everything was well prepared and tasty. Service was excellent. The chicken served here are the most humanely raised birds you can find in the city. The flavor is remarkable, and you can eat well knowing that your meat didn't live in miserable conditions at some factory farm eating a diet of processed grain pellets. Highly recommended.
To begin: gracious hostess and management working the room but the waitress rushed us--and was sour-- (how many table turnovers do they aim for in a night?). The only really good food were the pea soup and the bread. The chicken dishes were so-so. Both the cocktails and wine were also good. Once was enough.
(And: salty, salty, salty!)
Wonderful experience; wine list could be a bit cheaper, but the staff is engaging and knowledgeable, and the food is GREAT!!!!
I enjoy returning to Le Coq Rico for many reasons. The staff is very hospitable, attentive and knowledgeable about the menu. The menu changes with the season and with the intent of introducing new ideas. I am never disappointed. A bit of Paris in NYC.
I would rather eat chicken there than anywhere else in America. Their chicken conveys flavor that I didn't know was possible in America.
delicious food, great value on restaurant week but chairs are small and very uncomfortable for a person of considerable size.
Good food.but not amazing.
Love the decoration and food was great, service could improve a bit more.
Great service and poultry
The din overcame the dinner... Food and service were outstanding.
The noise level from other patrons was awful. Sadly, the patrons have not been
taught to behave in public. It is a shame as the food served was truly a treat
and the servers were first rate. The noise level was unhealthy...
I'm not sure whose responsibility it is to ask diners to quiet down but everyone I know
complains about the noise.
Terrible service, awesome food. 15 minutes to have someone initiate contact for water and drinks. Server charged us double for a full bird and refused to credit $50 (there were two of us and he charged us for four). Our bill with $100 tip would still have been $550 after the credit. We were not being cheap, they were disrespectful and condescending. They should be embarrassed and that server fired.
A warm and friendly restaurant with great service. At one point, i was wondering if i am in New York City. Ordered a glass of Rose which came flat (one that lost its acidity & vibrancy), i mentioned it to the garcon and he looked puzzled. But he did change my wine and i was pleased with it. The ile flottante is good ( one of the best i'd eaten in the city) and would actually be much better it it has not refrigerated.
Was looking for something a little different and the fowl theme met that. Food and service were both very good, and was an enjoyable experience all around.
We had the restaurant week menu. Good value & great food. We sat at the chef's bar and spoke often with the two you French chefs. Very pleasant guys. Cocktails were very creative and flavorful.
This is a very special place. The cuisine, wines, service and ambiance are flawless.