Le Parc Bistrobar brings French bistro cooking to Union Square under Chef Bruno Chemel, working with fresh, seasonal ingredients. The menu moves through hors d'oeuvres like Escargots Baumé and Tarte Tatin à L'Oignon into plats such as Le Steak Frites, Saumon Rôti, Cuisse de Poulet Fermier, and Queues de Boeuf au Vin Rouge.
A cheese course rounds things out alongside desserts like Gateau Chocolat Chaud and Œufs à la Neige — a menu built around the bistro staples of French cooking.
A cheese course rounds things out alongside desserts like Gateau Chocolat Chaud and Œufs à la Neige — a menu built around the bistro staples of French cooking.