Jeanne & Gaston
212 West 14th Street
(Between Seventh Avenue & Eighth Avenue)
New York, NY 10011
TELEPHONE: (212) 675-3773
HOURS: Lunch: 11:45 AM - 4:00 PM, Mon.-Fri.
Dinner: 4:00 PM - 10:30 PM, Sun.-Thurs.
4:00 PM - 11:00 PM, Fri.-Sat.
Brunch: 11:00 AM - 3:30 PM, Sat.-Sun.
Happy Hour: 4:00 PM - 7:00 PM, Mon.-Fri.
(Restaurateur/Chef Claude Godard crafts a
menu featuring an eclectic selection of
classic French dishes, refining and updating
them with a modern flair. In addition,
he showcases a selection of Burgundy
specialty dishes from original family
CREDIT CARDS:All major
The Enchanting Garden
Eureka! It is still possible to discover a terrific restaurant at an affordable price. This delightful French spot, close to the Meatpacking District, is just such a discovery. The handsome 16-foot long custom-made, L-shaped mahogany and porcelain tiled bar features an impressive selection of global wines with a particular emphasis on French wines. A variety of wines are available by the glass and carafe and there are lots of choices for well under $50 a bottle. In addition,The Lunch, Dinner, and Brunch Menus are available at the bar.
The Cozy Main Dining Room
The dining room is enhanced by a 17-foot high original pressed tin ceiling, handsome mahogany chairs, custom-made imported French leather taupe banquettes, exposed brick walls ,an Indonesian antique wood armoire converted into a wine cabinet, and French windows overlooking a lively street.
Best of all, a lovely seasonal landscaped garden seats 40 people. It features potted plants, red dogwood trees, wooden fence, wrought iron and faux rattan tables and chairs, lanterns, and an antique sculptured limestone fountain.It is open April through October.
Prices are soothing: all dinner appetizers are $13 and entrees are $26 (with a few $2 or $3 surcharges) and there is a three course fixed price dinner for $40, Restaurateur/Chef Claude Godard is a serious, hands on, first-rate chef. The kitchen turns out classy and delicious offerings, worthy of a two star restaurant. Go easy on the lovely, warm dinner rolls and sweet butter. We loved such appetizers as a perfectly cooked Veal Sweetbread Tarte with Spinach Salad, an elegant Duck Foie-Gras & Petit Pols Parfait, with the fluff of foie gras resting atop a puree of sweet peas, and a delicious Tuna "Tartare" & Tomato Duo, with Cucumber Cream.
Recommended entrees include succulent "Prince Edward" Island Mussels Mariniere, a moist Berkshire Pork Chop Charcutiere with Red Potatoes and baby sour pickles, and tender Grilled Leg Of Lamb,Eggplant And White Bean Salsa.
Presentations are pretty but not overdone and service is attentive and personal.
Don’t miss the beautiful desserts. We would be hesitant to test a soufflé in most restaurants that are not of the luxury class, but a Souffle Grand Marnier ( also available in chocolate, praline or raspberry) was masterful and worth the 15 minute wait (and $3 supplement). Housemade French Donuts (a special) were also excellent.
Restaurateur/Chef Claude Godard At Work
Owner and Maître Cuisinier de France (France Master Chef), Claude Godard, third generation of chefs, is continuing and keeping a generation’s long tradition of Bourguignon style of cooking. The restaurant is named after his grandparents, Jeanne, his grandmother and Gaston, his grandfather.
They would be proud.
Copyright 2012 By Punchin International. All Rights Reserved.