Nearby points of interest
Nearby points of interest
About Benoit Restaurant and Bar
Open since 2008, Benoit New York is the third member of internationally-acclaimed Chef Alain Ducasse’s Benoit family – which also includes the bistro in Paris since 1912 and Benoit Tokyo.
In New York, guests enjoy a warm and authentic experience and a menu filled with traditional bistro dishes with a modern flair. In 2016, the restaurant underwent a renovation, bringing a contemporary New York City touch to the classic French restaurant.
New York, NY 10019
French, Bistro, Contemporary French / American
Hours of Operation:
Restaurant - Open Daily
Lunch (Mon-Fri): 11:45 am - 3 pm
Brunch (Sat & Sun): 11:45 am - 3 pm
Dinner: 5:30 - 11 pm
Wine Bar - Open Daily
11:45 am - 11 pm
Between 5th and 6th Avenues
$31 to $50
AMEX, Diners Club, Discover, JCB, MasterCard, Pay with OpenTable, Visa
Connect with Benoit New York on Facebook and Instagram.
Catering available through our Private Dining department.
Please contact email@example.com for more information.
57 St [F]
5 Av/53 St [E, M]
57 St – 7 Av [N, Q, R]
7 Av [B, D, E]
47-50 Sts - Rockefeller Ctr [B, D, F, M]
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Cocktails, Corkage Fee, Counter Seating, Fireplace, Full Bar, Happy Hour, Non-Smoking, Outdoor dining, Private Room, Weekend Brunch, Wheelchair Access, Wine
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Benoit New York offers guests an authentic and charming experience and a menu of French bistro classics and contemporary twists by Alain Ducasse. Located on the second floor, Les Salons and L'Officine welcomes guests for various types of events.
Benoit Restaurant and Bar Ratings and Reviews
Benoit is an elegant, classic French bistro-style restaurant that we often choose for unhurried romantic evenings with good conversation and well-prepared traditional food. We came the day after Valentine's rather than the day itself to avoid the crowd, and as we hoped, the restaurant was not jammed. However, the service was strangely inattentive even though there were plenty of staff. Our sense was that they weren't really paying attention, even though they were walking around a lot. Timing in-between courses was long. The chestnut velouté was exceptional - rich and light at the same time, and the accompanying cromesquis were crunchy on the outside, and steaming and flavorful to the bite. Cassoulet (which on other occasions here I've thought was the best I'd ever tasted) was dry, though the duck confit and sausage were excellent. Even the complimentary madeleines were dry. And we would have considered dessert but by the time we got someone's attention, we thought better of it. This was not the best evening for this usually wonderful restaurant.
Benoit Restaurant is superb. Everything was excellent, from the food to the service.
Experiencing Benoit explains why Alain Ducasse has received so many Michelin Stars.
My husband and I will return and recommend to our friends who understand wonderful French cuisine.
Benoit is quickly becoming one of our favorite restaurants. The food/staff/ambiance are so authentically french and fantastic. Alexis, the Head Sommelier is so knowledgeable and delightful and always steers us towards wonderful bottles of wine. The roast chicken is perfect...we always enjoy our evenings here whether it's just my husband and I or a group of friends!
From start to finish it was an excellent dinner experience. You can tell there was great thought in the preparation of each dish .
The tastes were distinct and crisp and not the overly salty sauces.
The soufflé is a must.
Still like Bouley the best but this is excellent.
We have been customers of Benoit since it opened. While the food is consistently high standard the service can at times be lacking. On our last visit the young lady responsible for welcoming us and seating us seemed bewildered that we would wish to have a drink at the bar first and then seemed to forget that we had a reservation when prompted. The service at the bar however is always outstanding. Paul the bartender is a classic example of old school bar tending sadly becoming hard to find in the city as tattoos and beards seem to have replaced product knowledge and personality. He is welcoming, freindly and as knowledgable as any Sommelier. He keeps us coming back.
The food was terrific but the service could have been better. It took ages to get someone’s attention to take our drink order and the young man )who seemed to be both the maitre d and wine steward) had some attitude. Once we had our waiter’s attention the service improved.
What a disappointment! I went for dinner during restaurant week, hoping to find a hidden gem that I could return to. First, I was a female dining alone, and was practically ignored by the waitstaff when I arrived. I asked for the wine list, which is all French wines, no California in the bunch… and the list is hugely expensive. The “by the glass” wine list quotes prices by the 2oz pour! With no 2oz pour less than $11. So, if you want a 6oz glass of wine plan on ponying up $33 or more a glass...which is insulting, even by NYC standards! The Restaurant Week menu includes an octopus salad (4-tiny pieces of octopus) and mixed greens, along with steak salad. The steak was delicious and properly cooked, but, the portion of steak/salad was so small I ended up ordering another side salad off the menu for $9 to get full. The entire experience was very disappointing....from the inattentive waiters to tiny portions to ridiculously expensive wines...I will never return.
This was my first visit to Benoit. The room was attractive and the lighting low. Service was good and efficient. The menu was not large but the offerings were appealing. The food was excellent. My wife had the salmon and I had the chicken. Save room for dessert!
They didn’t specify on dress code prior to confirming our reservation so my friend and I were under dressed but they seated us no problem. Their service was impeccable and very attentive. The ambiance was great as well as the decor, albeit can get very loud in there. Food was very good -my friend and I opted for the RW menu since it was our first time there. I would def recommend others to try out this spot!
Benoit is the place i book first when i come to NY. It is very good for ambiance, the service is outstanding, it is real French food, not an imitation, it is affordable.
The staff is well trained, they know how things are prepared and cooked, they know cuisine, they can tell you about the menu, not like American waiters who cannot tell how a roux is made to save their life! Fortunately, NY is NOT the US and Benoit is a Ducasse restaurant and the crew knows the difference between a whole in the ground and... I started with tarte flambée, but they used the wrong cheese and the dough was not cooked so i did not eat it. The staff replaced it by a slice of divine foie gras .
I had the best king salmon in my life, I have no idea how they can do this, it was moist and perfectly done. The Corton Charlemagne by the glass was a perfect match.
last I had the lightest most tasty baba with Armagnac instead of the traditional rum .
My evening was very pleasant, the staff was a big part of it and Ducasse cuisine was so intense for flavor, ratio quality /price, one of the best place in NY city!
One may find better for 4 times the cost: Jean George, Per Se, le Bernardin...
This could be reminiscent of the old classic dining except for the noise level. Service was excellent and food basically good, but for a flaw which should be easily correctable. I and a companion asked for salmon done medium. Both were irregularly cooked -each steak was med rare on one side and medium to medium well on the other. My wife asked for "overcooked" duck and it came rare. My other companion thought his steak was tough, but thought the problem might be with his teeth - recent implants.
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