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Boucherie Now Slinging Steak And French Classics In Massive West Village Space

A former Pastis chef is cooking at this more than 300-seat restaurant

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Boucherie’s dining room has a steel bar to the left, wooden bistro chairs with heart-shaped backs, and tall ceilings. Brent Herrig Photography

A former Pastis chef opened the doors on his new French brasserie Boucherie on Thursday, a massive restaurant with a focus on steaks and classic French fare. The new restaurant at 99 7th Avenue South, near Grove Street, seats 320 people in a multi-level space that once housed the Circle Repertory Theater. It’s run by The Group, the same team that owns Akashi and Dominique Bistro, and chef Jerome Dihui, who previously worked as chef de cuisine at Keith McNally’s Meatpacking icon Pastis.

The menu’s particularly heavy on meat, with a focus on an in-house butcher counter. One section is dedicated to various cuts of beef, from dry-aged New York strip to a dry-aged center cut filet mignon. Elsewhere, Dihui recreated French bistro classics like escargot gratine, where the roasted snails are smothered in garlic butter, béchamel, and gruyere, and moulles a la Normande, where mussels are cooked in cream, mushrooms, bacon, and Calvados. At the bar, Boucherie particularly celebrates absinthe. Bartender Anthony Bohlinger, an alum of Maison Premiere and Seamstress, has stocked a selection from the States, France, and Switzerland, and he’s put them in cocktails as well. Take a look at the menu below.

Boucherie Menu by Eater NY on Scribd