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 , Instagram or Twitter.
Catering available through our Private Dining department.
Please contact firstname.lastname@example.org 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
Excellent for business lunch.
The layout provides comfortable space, privacy and openness to it - a simple zen quality.
The food portion was un-American with smaller amounts but still filling enough to require a long walk in Mid-town afterwards. I had the bourguignon which usually is salty because the big pot used to cook it is placed over a low simmering heat and becomes condensed. This one was not and seemed just perfectly timed for my order - meat and vegetables were firm and succulent. Dessert sizes were generous, just like in France.
Waiter was slow in coming around, thus it became a long 2 hour lunch. In France, they do that on purpose. Not ideal for me where I need to get back to the office in an hour.
We had a reservation for 4 people last week and frankly feel that a typical Parisian bistro at any location does better French food and especially service. Since we frequent France often, we consider ourselves Francophiles who love to dine in the French way. Yes, dining in the evening is supposed to be enjoyed leisurely, but when you don't get attention to the table, it makes the dining experience at most so-so. We ordered three course meals with cocktails & wine. We waited quite a bit to get the waiter to first come to the table and take the order. We got the drinks and bottle of wine. He kept the white bottle chilled, but our glasses were totally empty for most of the meal. We actually had to get up to get our bottle and leave it on the table. When asking for the after dinner Ports, the wine waiter had no idea about the Ports or region made. He had to refer to another waiter who just brought out the drinks without asking. As for the meal preparation, it was only fair of an inexpensive brasserie. The sweetbreads were over cooked and the other dishes lacked some flavor. With this being an Alain Ducasse restaurant and the prices paid for food & service, one would expect much more. After we went back to the Hilton on 57th, the concierge asked about our dinner. We mentioned these comments and others and she promptly called to speak with the manager. She informed me that the manager had my contact information and was going to get back with me. I have given this manager a full week to make contact and I hadn't heard from him. I was hoping that they would redeem themselves with some apology or concern. It appears that this restaurant is just holding onto past reputations and fail to be concerned about today's dining guests. If we want French food in NYC, there are so many other restaurants offering better food & service.
Nourriture excellente, raffinée. Bravo
MAIS piètre service. Précision importante : peu de clients en salle.
Dès le départ ce fut long: 10 minutes avant d’offrir l’apero et un autre délai pour prendre la commande. Très long avant de recevoir l’entrée. Toutefois le plat principal a suivi assez rapidement.
Une autre longueur pour prendre la commande des desserts.
Un temps interminable pour obtenir nos factures qui furent criblées d’erreurs. Une autre éternité pour obtenir des factures corrigées ( corrections qui ont été faites à moitié : nous avons préfèré faire nos propres corrections sur le trottoir en sortant du restaurant). Dommage : à 200$ pour 2, sans vin, nous nous attendions à un bien meilleur service.
Probablement que nous aurions passé l’éponge sur toutes les lenteurs mais le cafouillage avec les factures et le peu de disponibilité pour vouloir corriger la situation nous a laissé un souvenir amer de notre visite Chez Benoit. Dommage
A great chef should be able to offer something better in a bistro format than this. While the atmosphere is quite authentic, the food is a mixed blessing. The onion soup was very good, the escargot were OK, but both our main courses were disappointing. The steak tartare was overpowered by mayonnaise though the meat was chopped, like it should be. A main course potatoe and cepe hot pot with truffles, supposedly a house specialty, was unspectacular. The truffles could only be smelled but not tasted (truffle oil instead of truffles?), the potatoes were not particularly tasty and there were not many cepes. And the portion size was very small. We saw appetizers served at other tables in the same small pot. Dessert was necessary.
Took European visitors to Benoit for lunch in November; they loved it and said it was one of the best meals that they had ever had! It is a go-to restaurant in New York with good friends or business colleagues for a sophisticated ambiance and wonderful food.
Accessible Alain Ducasse. The creativity in the kitchen is superb as is the service. Our second time there and looking forward to the third. The tart flambé is delicious. The scallops and duck entrees, exceptional. And the “make your own” profiteroles are the perfect desert. Enjoy!!
We used to come to Benoit once a week as it's in our neighborhood. Unfortunately it is not the same since they renovated and management changed. Prices have gone up, food is ordinary/bland and service was extremely shoddy. We were so sad to find our "local" is no longer the wonderful place it used to be.
I did mention our disappointment to the manager and all he said was that he came from Paris to make sure it was run properly. I'm not even sure what that meant?
Overall, for the price, there are many other restaurants in the area for a better experience.
I have been enjoying Benoit's excellent food and friendly ambiance for many years. There was a drop in level of the food for awhile, but since the renovation the cuisine has reached new heights. My only complaint would be that the new renovation has lost the charm of the previous design. There is a certain coldness to the interior which is closer to a hotel dining room than to a French Bistro. However, I will continue to enjoy the delicious cuisine and would certainly continue to recommend Benoit to friends.
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