The wine and spirit list, put together by Arnaud TRONCHE and Pascaline LEPELTIER MS, is composed of small growers, hard to find gems, the majority of them certified organic or biodynamic.
What Insiders Are Saying
A well known Parisian restaurant with a focus on natural wines now has a location in Tribeca. Just don't call it a wine bar. This is one of the better restaurants in the neighborhood.
Incredible wine, amazing food, warm ambience ... the perfect neighbourhood spot!
Although we've always enjoyed the restaurant, it's our first time to Racine since the new chef, Diego Moya, took the helm. The menu is very approachable and has more "American/French fusion" items than with previous chefs. Everything we had was absolutely delicious, fresh tasting and creative - cabbage charred with duck fat? Yum. The pork from Lancaster was superb. We were lucky enough to be seated at the kitchen-facing counter, watching food prep and interacting with the chef - even getting wine-pairing suggestions. We're very happy to see the exciting direction of a neighborhood favorite.
The new chef is WONDERFUL - and the wine program is among the best in the city! If not the best.
We each ordered a main (duck for me and tilefish) and shared some small plates. The mains, potatoes, caulini were standouts. Delicious! The wines BTG were beautifully chosen and those we tasted were absolutely right on. The Somm also guided us to a bottle from the list and it was exactly what we were looking for. Perfect profile, pairing to the foods and price range. Such an impressive place!
You can trust Racines with much more than your delicious dinner. You can trust them to recommend the best wines from a HUGE list with wines from all over the world, meticulously curated. And I had, hands down, the best duck breast I ever had in my life. Go!
Amazing food. Simple and yet complex. Chef Diego Moya does an exceptional job of drawing out the potential of each raw ingredients. Also the flavor connection within each dish is well-balanced.
Extensive wine list. Variety of choices for ‘by the glass’ wine as well, ranging from bubbles to red.
Service was great. Hostess was well aware of our special occasion and was considerate to congratulate my wife’s birthday on the dessert dish. Coat-check service was convenient for comfortable dining. Waiters were in the know of the dishes being served and informed us with ingredients and how-to-eat.
Planning to return to try out other menus.
Insanely delicious. Excellent service. So excited for the new chef and team. Deep wine list that is accessible. Cannot wait to go back.
Everything was very good, service, ambiance. The food is delicate and savoury but the portion are quite small. We share several appetizers and it was perfect
Great experience with the new chef, Diego! Unique ingredients with special preparationS. Choose to sit at the kitchen counter to watch your meal get made!!
The food was delicious and creative.
Great wine too (we chose an American one as we are from abroad and wanted to try something local. We got very good advice from the sommelier).
Very nice and helpful waiter.
The place is nice and cozy. We liked the low lights and jazz music.
absolutely sublime..life changing..
Paul Liebrandt is a culinary special forces 4 star general!
The best restaurant in New York right now in my opinion
A superb evening!
Great time . Inventive and creative food but the must is the sommelier. We ‘ve been there since we’ve seen a very interesting report on Pascaline Lepeltier on French TV on the award she received in November 2018. She helped us to taste fantastic and unbelievable wines you could not imagine !
Such a talent ! Congratulations!!!
Pascaline makes it perfect!!!
Racines is one of those places that you immediately feel at home. Their staff is welcoming, their knowledge of wine is second to none, dishes were tasteful, nothing overbearing, just a wonderful experience.
Really fabulous evening. Friendly, knowledgeable team and delicious food.
Racine's is a culinary temple of exquisite food and wine. From the first bite of Resident Chef Paul Liebrandt's tasting menu, you know you're in for a treat! Chef Paul's passion and artistry are evident in the beautiful plating and deliciously complex flavors he creates in each dish. The main course of dry aged duck was perfectly roasted with a duck jus, requiring the accompanying bread to mop up every last bite. Master Sommelier Pascaline Lepeltier creates wine pairings at the highest level, and the entire list is a compelling selection of old and new world gems. While Racine's is a relaxed and casual dining format, the service is precise, knowledgable and friendly. I can't say enough about this wonderful restaurant and look forward to returning very soon.
Racine's som, Pascaline Lepeltier, is the first woman to achieve Meilleur Ouvrier de France, and recently won Best Sommelier France. So they literally have the best sommelier in the world.
What a great place for wine lovers and for sure the best team in town! They do their job with passion! The wine list is outstanding
Everything about Racines was just superb
The Duck for two is perfect. Chef Paul comes up with brilliant combinations.
Excellent food but small portions.
Unfortunately, too noisy...
We had been to Racines 2 years ago for my sister's birthday and took and her husband again for their 40th anniversary. My son had recommended we go while Chef Liebrandt was still there as he has had several meals prepared by him in the past.
The menu is very eclectic and needs explanations for everything as the menu is vague on details. Our waitperson, Vera was sometimes good at the explaining but not always detailed or knowledgeable.
The appetizers and desserts were the best parts of the dinner. The red pumpkin with gnocchi was outstanding as was the foie gras chantilly.
The entrees were somewhat disappointing to all of us. The Wagu beef and pears was interesting but had strange black paste on the plate that tasted like cigarette ash. Vera said it was a black olive puree. None of us could taste olive and it was left on the plate. Another dish was Pork Iberico with Cockles and a strange seafood lasagna. It was a very nice, meaty piece of pork belly with manilla clams on it and an apple mustard sauce. The clams and pork were a very weird combination and the side of lasagna very filling. Another dish at our table was the Blanquette of Matsutake. It was a very small bowl of pasta with a white wine sauce and mushrooms. It was more like a small side dish than an entree. The most filling was the pork belly dish.
For dessert we ordered the the white chocolate and the Battenkill dairy Creme. Bothe were delicious but also required a description.
The Sommelier was wonderful and the wine selections fabulous!
Vera could be testy at times and very nice other times.
The prices were not bad for NYC.
The food was very mediocre. Fois gras Chantilly was more cream than fois, pork belly entree was small and tasted ok but it came with a bizarre seafood lasagna side that just didn't fit. Fried chicken app was also just ok and would've been better served hot than cold - accompanying mustard sauce had no flavor. Best thing we are was the panisse - chick pea fries - for $5. Save your money and go for happy hour wine and panisse. Won't return. This is a menu trying too hard to be creative over actually producing delicious food.
Was looking forward to this reservation and was better than imagined. Beautiful space, superb menu and wine list and even better service!! My meal was lead by Matthew and he was a true hospitality professional. Many thanks to him! Both Pascaline & Etienne were warm and super welcoming. Thank you to Etienne for wine suggestion. The meal was divine. Uni appetizer was delicious. Will definitely return.
Fantastic wine list , inexpensive . Great service
Racine's wine program is exceptional and so is the friendly and knowledgeable staff- both waiters and sommelier.
The issue is with the food. A main course of "white mushrooms and foamed parmisan cheese" was tasteless and so were most of the other dishes we tried. There were 3 of us and all walked away shaking our heads about this disconnect between the food and everything else. Dinner with wine and tip was $160 per person and we left hungry since the portions were not only insipid but also tiny.
Something is not right at Racine.
Fantastic wine list. Friendly service.
I was looking forward to trout as main course , not trout as an amuse bouche ( 1 1/2 inch by 1 1/2 inch ...) but at the price of a main course ... 2 main courses , the size of an amuse bouche and 3 glasses of wine, rounding up at 130 $ is just a rip-off
Beautiful Wine list and Creative dishes!
Service is great
Loved the place
Paul Liebrandt is one of the best chefs in the country. He is only here until year end. Go!
Amazing food experience but decor is beyond lousy. Decor should special as the food is. If not there is a mismatch and is felt in the experience. That is my humble opinion
An amazing dinner with great wine pairings.
Outstanding food and extraordinary wines. Lively place with food built on local produce and creative cooking. All good!
Amazing food, great staff. I've been here many times and will continue to go whenever I am in Tribeca.
Exceptional cuisine and wine list! Managing Partner / Sommelier Pascaline Lepeltier is a lovely individual. My husband - John and I traveled from Madison, Wisconsin to specifically experience Racines cuisine and wine. Pascaline is a rare individual whose’s talents include making one feel very much included. High recommendations for Racines.
Portions un peu petites et choix du morceau d'agneau discutable pour le prix demandé.
Pour le reste c'était très bien, surtout le service.
Went in to the restaurant with high expectations of authentic fresh culinary. Got disappointed with very limited menu selection but high dollar value for what was served! Bland food not authentic french! Very disappointing! Perhaps others have a better feel and luck.
Vacation dinner location. Very good food location and service.