La Goulue Is The Chic French Bistro Everyone Flocks To On The Upper East Side

La Goulue Is The Chic French Bistro In NYC Everyone Flocks To On The Upper East Side

Manhattan’s Upper East Side is one of New York’s most notable neighborhoods for its posh hotels, designer boutiques, world-class museums, and iconic restaurants. The French bistro in NYC, La Goulue, is part of that clique as it is a favorite among the well-heeled crowd.

Originally ensconced on Madison Avenue, La Goulue has reopened at a larger space steps away at 29 East 61 Street at the helm of Executive Chef Antoine Camin. Although the venue is new, it still carries many of the original elements and décor from the previous location including the signage, and dark wood paneling. Created by Jean Denoyer, (Brasserie Ruhlmann, Le Colonial, and The Supper Club) in 1974, La Goulue is quite popular with Upper East Side socialites.

From the ladies who lunch, the power players who dine, to the cool kids heating up the after hours circuit highlighting their late night menu, music, and mixology program, this French Bistro In NYC charms food lovers with their meticulously prepared French cuisine and welcoming bistro chic scene. Classics including the original cheese soufflé, baked escargots, French onion soup, and Dover Sole are favorites, as well as black truffle risotto and green peppercorn steak. The menu also includes vegetarian options such as a Cauliflower steak, with eggplant puree.

Managing partner Craig Pogson carefully curates the wine list. As he has stated, “a great wine list needs two simple features: Wines that whet the appetite by pedigree and price, and wines whose vintages are drinking well now.”

Try the Joseph Mellot Sancerre Le Montarlet or the Francois Carillon Puligny-Montrachet at the French Bistro in NYC paired with Tuna Tartare or the endive salad. And the Vincent Girardin Les Vieilles Vignes Volnay or Légende Bordeaux Blanc paired with Bronzino on the grill, with roasted cauliflower. Save room for dessert, as it involves a caramelized apple tart with Vermont crème fraiche and La baba L’Armagnace.