While French cuisine is unlikely to ever go out of style, it is being looked on particularly fondly among the trendy restaurant set right now. The latest to tap into the demand are the folk behind now-cult NYC favorite Libertine, who return with Chateau Royale – a flashy French-inspired restaurant in Greenwich Village.
With its mosaic tiled floors, rickety (read: uncomfy) wooden chairs and daily chalkboard menu, Libertine captured the hearts (and wallets) of New Yorkers when it opened in 2023. The reviews were glowing and the reservation sheet was virtually constantly full. Now, founders Cody Pruitt and Jacob Cohen are hoping to replicate that success at Chateau Royale, which opened on July 29 and covers two storeys of a restored carriage house.
However, while Libertine is proudly more on the bistro side, Chateau Royale is elevated: instead of the backbreaking chairs, we have crimson suede booths. A daily menu is eschewed in favor of posh French-style classics. This is self-proclaimed glamour with a touch of New York character.
Chef
Leading the kitchens at Chateau Royale is executive chef Brian Young. The Le Cordon Bleu graduate counts the two-Michelin-starred Le Laurent in Paris and Eric Ripert’s ever-iconic Le Bernadin on his resumé – high esteem, indeed.
Menu
Harking back to traditional French dishes, the menu lends itself to the luxurious. A Fruit de Mer section leads, featuring poached royal red shrimp and oysters with cider mignonette. Starters are Francophile as you like: garlicky snails with brioche, steamed artichoke and foie gras are highlights. Entrees continue on the same vein with Dover Sole à la Grenouille, inspired by the iconic restaurant; filet mignon; and rich duck l’orange. A Waygu New York strip steak serves to remind guests of what side of the pond they’re actually on.
The downstairs bar is a touch more informal and the menu follows suit. Cocktails are the real focus here, with a whole portion of the menu dedicated to martinis (including a fat-washed olive number, served below freezing). On the food front, expect smaller snacking dishes: baguette and Normandy butter, a posh hot dog with truffle aioli, a club sandwich and a big fat burger. You can order desserts from the upstairs menu, too.
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Interiors
Out-and-out glamour trumps subtlety, here. Designed by Pruitt himself, the 80-seat restaurant (50 upstairs, 30 down) is rich and warm, with not-so-subtle nods to old-school glitz. Downstairs is the moodier space, with a red marble bar, dim lighting and dark wood panelling from floor to ceiling creating an unashamedly sexy atmosphere.
Upstairs is a touch brighter, with gently off-white walls contrasted against deep red banquette seats. Perfectly crisp white table cloths and glowing table lamps add to the elegance, as does the bar cart for tableside cocktail preparations. This is proper occasion dining.
