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Meat-Loving Brasserie Boucherie Sashays Uptown for Second Outpost

The new location in Gramercy Park features a charcuterie counter

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Boucherie Park Avenue South
Boucherie Park Avenue South
Photo by Melissa Hom

West Village French brasserie and steakhouse Boucherie has expanded to Gramercy Park with Boucherie Park Avenue South. The new location is also run by The Group, which owns Akashi and Dominique Bistro, and executive chef Jerome Dihui, who previously worked as chef de cuisine at Keith McNally’s now-shuttered Meatpacking bistro Pastis.

The new 222-seat space — located at 225 Park Avenue South, between East 18th and 19th streets — features standard Parisian brasserie decor like mosaic tile floors, wood-framed mirrors, and wooden tables, as well as original Belle Époque posters. There’s a pewter bar and a separate 40-seat private dining room. It’s a slight downsize from the 320-seat original location, which opened in a former garage in 2016 as a massive but romantic restaurant with classic bistro fare.

Boucherie Park Avenue South, as with the original Boucherie, focuses on meat and butchery with dishes like a filet mignon for two and a veal porterhouse with enoki mushrooms, sweetbreads, and veal jus. The new restaurant will also similarly feature typical Parisian bistro food like escargot and coq au vin, a red-wine-braised chicken with vegetables, mushrooms, and lardon.

The Park Avenue South location differs from the West Village restaurant by adding a charcuterie counter where diners can also order dinner. “It will be the first thing guests see,” Boucherie’s brand manager Tijana Masic tells Eater NY. An in-house charcutier will run it, hand-carving imported meats like a wagyu beef bresaola. Baguette sandwiches will be on deck during brunch and lunch hours, and some charcuterie and cheese will be available to-go.

For the bar, head bartender Anthony Bohlinger, formerly of Maison Premiere, has come up with cocktails that use French and Martinique-based spirits to go with the French menu. There are classic cocktails as well as absinthe-based cocktails like the “Franco-Mexican War,” which combines mezcal, absinthe, suze, lime, and aperol. Masic says that Bohlinger, who also runs the cocktail program at the original location, will actually be behind the bar at the new Boucherie.

Boucherie Park Avenue South is open Monday through Friday for lunch from 11:00 a.m. to 5:30 p.m. and dinner from 5:30 p.m. to midnight and on Saturday and Sunday from brunch from 11:00 a.m. to 4:30 p.m. and dinner from 5:30 p.m. to midnight. Lunch service begins on February 19th. The dinner and charcuterie counter menus are below.

Boucherie Park Avenue South

225 Park Avenue South, New York, NY 10003