Reviews for La Rotisserie in New York, NY
Fantastic restaurant. Delicious and amazing food. I went for lunch with my brother. We had 3 courses for $40. He had duck and I... had chicken both were so good. Do not miss the amazing dessert the floating Island. I highly recommend. Read more
Totally wholesome positive experience. Chef Antoine Westermann is one of the French star chefs whose illustrious career spans... several decades. We won't be able to list here all the awards, recognitions, and accolades that star-studded Chef Westermann'sconquering pathway in the French gastronomy, from his first restaurant Le Buerehiesel in Strasbourg (3 Michelin stars throughoutthe years), to his Lisbon Michelin restaurant Fortaleza do Guincho and to the legendary Parisian cultural and culinaryinstitution restaurant Drouant, an inherent part of the French literary tradition (site of the monthly dinners of AcadémieGoncourt, think Marcel Proust among other French luminaries). How lucky we are that Chef Westermann changed his focus and notjust opened an outstanding restaurant in Manhattan, in the Flatiron district, but turned it into a true haven for those lookingfor uber-delicious food prepared from absolutely the best ingredients, featuring mostly poultry dishes, thus making your mealthere not just a fully delectable gastro experience but a healthy alternative at that, emphasizing animal welfare andresponsible farming. Of course, you can still get at Coq Rico such French classics as CÔTE DE BOEUF, RACK OF LAMB, PRIME AGEDBEEF SIRLOIN, along fish or seafood dishes, but that's not what makes Le Coq Rico special. The restaurant's specialty arepoached and roasted chicken, duck, and guinea fowl, each of which raised by selected growers, masterfully cooked andattractively plated. All chicken, duck, and egg specialties we got to sample were undoubtedly the best ones, that's right thebest prepared poultry dishes we have ever tried in our endless gastro peregrinations. And Chef Westermann's current approach isto present a down-to-earth food, a food which is glorified by French tradition, a food which is mouthwatering, avoiding toocomplicated and too thought-over modern trends and vogues, and serving it in a cozy environment where you feel like a muchwelcomed gue Read more
Good chicken...the white meat of our quarter brune landaise was a bit dry, but the au jus and additional morel sauce helped a... lot. The morel sauce had a surprisingly generous amount of morels (10 small-medium morels). The salad that comes with thechicken is great to cut through the richness. The standout of the night was the slow cooked duck egg with those savory, juicymushrooms. The squab pie was very rich - I had trouble eating more than a third of it, with its layers of richness: butterypastry, meaty squab, thick slabs of foie gras. It's insanely hot if you sit by the counter where the chefs cook in front of you- interesting to watch but your face gets lightly seared by the heat. Overall good experience, rather pricey. Read more
I expected their chicken to be good but their chicken tastes just like rotisserie chicken. In addition to that, their... "Madagascar Vanilla ice cream" tastes the same exact thing as McDonalds ice cream no joke! Despite their not so-good-food theyhave a great variation of red wine Read more
Our third visit to this French transplant restaurant in New York was pretty amazing as were the other two times. From what I... understand there's been a management shift in the restaurant but the food is still as good. We had dinner on Thanksgivingevening and they served a fixed menu that included turkey and all the great side dishes. The service, and food was Top Notch. Our only disappointment really was that there was no time to enjoy any course since the entire meal was rushed. We couldn'tfinish our champagne before the first course had arrived and we had just barely started drinking our wine. My wife had toshuffle the main course and her appetizer because the main course was ready when she was just halfway through her appetizer.This was the major let down of the the evening. Even though this happened, I'm sure they'll fix this I look forward to a returntrip in the future. Read more
We went here for lunch on the last Friday of restaurant week to try out their cuisine. The restaurant has a huge bar at the... entrance where you see chickens being spit roasted and chefs cooking behind the bar as well. There was more seating at the backand another seating section around the other side, arranged like a long thin U-shape. We sat in the back part, just in front ofthe cute feather artworks. We plumped for the 3-course restaurant menu (which is pretty much their standard prix fixe menu),starting with the chilled green pea and mint soup for myself and the deviled eggs for my husband. Both were good appetizers. Weboth then had the Brune Landaise (120 days) Chicken for the main, which was very nicely done chicken, as expected as that's whatthe restaurant specialises in. For the dessert we had the L’ile Flottante, a different take to what I've had previously. Pastiterations have been a massive dollop of meringue swimming in a pool of creme anglaise. This was a much more refined versionwith a smaller dome that was nice and crunchy on the outside. It was a yummy riff on the normal version and I actually preferredit over the standard recipe. The staff were pleasant and attentive, the noise levels were fine, but the restaurant wasn't veryfull so don't know what it would be like when more people are there. Read more
Came here for brunch and was very impressed with all the brunch dishes featuring eggs and/or chicken. They’re certainly very... creative with their menus when it comes to featuring the bird! We tried all the entrees and a few of the starters. Everythingwas done well, but nothing really wowed me. For example the Benedict with duck was good, but didn’t quite hit the spot as muchas a traditional Benedict done well. Read more
This is a surprisingly large restaurant with two sides, perhaps an east and West Bank. The design is inviting and there are... many bar seats. The poultry is their speciality. The birds are roasted on a rotisserie and served au jus. I was also told thechickens are raised differently and live longer which brings out different flavors (longer being a relative term). My dish wasserved with a flavorful salad. The staff were pleasant and the chef took the time to ask how my meal tasted. The server staffdid a decent job of pairing a wine ($17) which was almost as much as the dinner ($26). Overall, the dining experience wassatisfying although I should have paired my chicken with a vegetable. Read more