La Rotisserie

Came here for brunch and was very impressed with all the brunch dishes featuring eggs and/or chicken. They’re certainly very creative with their menus when it comes to featuring the bird! We tried all the entrees and a few of the starters. Everything was done well, but nothing really wowed me. For example the Benedict with duck was good, but didn’t quite hit the spot as much as a traditional Benedict done well.

This was our second time at Le Coq Rico. We came here first in July for the Restaurant Week and we were amazed both by the food and the staff so we decided to come back again. The food was great this time too, however the first time it definitely tasted better and I found that not only they served slightly bigger portions before but also the effort they put into the dishes was greater last year. The Cauliflower Veloute was only okay, the chicken liver pate was excellent and the bread they served it with was phenomenal. The main course was Coq Au Vin and Butternut Squash Risotto and, although I find the risotto tasty, it was a super small portion size and except for the cheese "chips" on top I didn't find it extraordinary. My husband's dish wasn't warm enough, and the sauce was too watery. The l'ile flottante was good. Also, what I found super annoying is that we had to sit right next to the aisle where the staff was going up and down continuously, therefore not only we heard everything they talked about, but it was also impossible to keep up our private conversation as somebody would come to our table every few minutes to ask something (whether we would like more drinks, is everything ok, etc.), interrupting our convo. All in all it was a good experience but not as exceptional and as pleasant as for the first time.

We went here for lunch on the last Friday of restaurant week to try out their cuisine. The restaurant has a huge bar at the entrance where you see chickens being spit roasted and chefs cooking behind the bar as well. There was more seating at the back and another seating section around the other side, arranged like a long thin U-shape. We sat in the back part, just in front of the cute feather artworks. We plumped for the 3-course restaurant menu (which is pretty much their standard prix fixe menu), starting with the chilled green pea and mint soup for myself and the deviled eggs for my husband. Both were good appetizers. We both then had the Brune Landaise (120 days) Chicken for the main, which was very nicely done chicken, as expected as that's what the restaurant specialises in. For the dessert we had the L’ile Flottante, a different take to what I've had previously. Past iterations have been a massive dollop of meringue swimming in a pool of creme anglaise. This was a much more refined version with a smaller dome that was nice and crunchy on the outside. It was a yummy riff on the normal version and I actually preferred it over the standard recipe. The staff were pleasant and attentive, the noise levels were fine, but the restaurant wasn't very full so don't know what it would be like when more people are there.

This is a surprisingly large restaurant with two sides, perhaps an east and West Bank. The design is inviting and there are many bar seats. The poultry is their speciality. The birds are roasted on a rotisserie and served au jus. I was also told the chickens are raised differently and live longer which brings out different flavors (longer being a relative term). My dish was served with a flavorful salad. The staff were pleasant and the chef took the time to ask how my meal tasted. The server staff did a decent job of pairing a wine ($17) which was almost as much as the dinner ($26). Overall, the dining experience was satisfying although I should have paired my chicken with a vegetable.

Relaxed, yet clean and precise atmosphere, even sitting and watch the chefs work at the bar. Food was very good, maybe a notch down from my expectations, yet excellent all the same. I went simple on this night, and it was exactly what I was hoping for, a perfectly roasted 1/4 chicken with fricacce vegetables. Light yet satisfying. A tad expensive, but atmosphere and quality are high. Recommended.

Good chicken...the white meat of our quarter brune landaise was a bit dry, but the au jus and additional morel sauce helped a lot. The morel sauce had a surprisingly generous amount of morels (10 small-medium morels). The salad that comes with the chicken is great to cut through the richness. The standout of the night was the slow cooked duck egg with those savory, juicy mushrooms. The squab pie was very rich - I had trouble eating more than a third of it, with its layers of richness: buttery pastry, meaty squab, thick slabs of foie gras. It's insanely hot if you sit by the counter where the chefs cook in front of you - interesting to watch but your face gets lightly seared by the heat. Overall good experience, rather pricey.

Totally wholesome positive experience. Chef Antoine Westermann is one of the French star chefs whose illustrious career spans several decades. We won't be able to list here all the awards, recognitions, and accolades that star-studded Chef Westermann's conquering pathway in the French gastronomy, from his first restaurant Le Buerehiesel in Strasbourg (3 Michelin stars throughout the years), to his Lisbon Michelin restaurant Fortaleza do Guincho and to the legendary Parisian cultural and culinary institution restaurant Drouant, an inherent part of the French literary tradition (site of the monthly dinners of Académie Goncourt, think Marcel Proust among other French luminaries). How lucky we are that Chef Westermann changed his focus and not just opened an outstanding restaurant in Manhattan, in the Flatiron district, but turned it into a true haven for those looking for uber-delicious food prepared from absolutely the best ingredients, featuring mostly poultry dishes, thus making your meal there not just a fully delectable gastro experience but a healthy alternative at that, emphasizing animal welfare and responsible farming. Of course, you can still get at Coq Rico such French classics as CÔTE DE BOEUF, RACK OF LAMB, PRIME AGED BEEF SIRLOIN, along fish or seafood dishes, but that's not what makes Le Coq Rico special. The restaurant's specialty are poached and roasted chicken, duck, and guinea fowl, each of which raised by selected growers, masterfully cooked and attractively plated. All chicken, duck, and egg specialties we got to sample were undoubtedly the best ones, that's right the best prepared poultry dishes we have ever tried in our endless gastro peregrinations. And Chef Westermann's current approach is to present a down-to-earth food, a food which is glorified by French tradition, a food which is mouthwatering, avoiding too complicated and too thought-over modern trends and vogues, and serving it in a cozy environment where you feel like a much welcomed guest, without condescending attitude of many celebrity chefs running their restaurants in a way where a diner is supposed to feel privileged and humbled by being accorded a hefty "favor" of pocketing out over $900 for a dinner for 2. Le Coq Rico is, on the other hand, more than affordable. The wines and beverages are divided into those featured on the main menu and those detailed in a wine list. The wine cellar seen from the dining area is more than exhaustive. The wines featured on the main menu are all affordable, withy most of them in the low $60s. The appetizers are numerous, both the egg specialities (DEVILED EGGS, POACHED EGG & ESCARGOT, or COQ RICO SALAD ), the terrines (TERRINE EN CROÛTE OF DUCK FOIE GRA, SEARED DUCK FOIE, or DUCK RILLETTES), and the "regular" appetizers (LEEK VINAIGRETTE, ASPARAGUS SALAD, SOUFFLÉ AU FROMAGE or SOUFFLÉ AUX CHAMPIGNONS). The main courses could be had as "Les Plats" or whole birds, and even though the whole birds can run you about $50 pp on the average, it is guaranteed to feed a family for 2 for another 3 days, at least. The service is convivial, friendly, respectful (Luca, the Toulouse native, did the tremendous job, chapeau bas!); the interior reminiscent of a farmhouse, adorned with chicken feather accents, is inviting and very cozy. Again, a totally awesome place. We can't wait to dine there again. And again.

Awesome Brunch. The crispy eggs with asparagus might be one of the best egg dishes I've ever tasted. The viennoiserie basket was also top notch. The chicken was moist and melted in the mouth. even desert was great. Definitely recommended.

Came here for brunch and was very impressed with all the brunch dishes featuring eggs and/or chicken. They’re certainly very creative with their menus when it comes to featuring the bird! We tried all the entrees and a few of the starters. Everything was done well, but nothing really wowed me. For example the Benedict with duck was good, but didn’t quite hit the spot as much as a traditional Benedict done well.

This was our second time at Le Coq Rico. We came here first in July for the Restaurant Week and we were amazed both by the food and the staff so we decided to come back again. The food was great this time too, however the first time it definitely tasted better and I found that not only they served slightly bigger portions before but also the effort they put into the dishes was greater last year. The Cauliflower Veloute was only okay, the chicken liver pate was excellent and the bread they served it with was phenomenal. The main course was Coq Au Vin and Butternut Squash Risotto and, although I find the risotto tasty, it was a super small portion size and except for the cheese "chips" on top I didn't find it extraordinary. My husband's dish wasn't warm enough, and the sauce was too watery. The l'ile flottante was good. Also, what I found super annoying is that we had to sit right next to the aisle where the staff was going up and down continuously, therefore not only we heard everything they talked about, but it was also impossible to keep up our private conversation as somebody would come to our table every few minutes to ask something (whether we would like more drinks, is everything ok, etc.), interrupting our convo. All in all it was a good experience but not as exceptional and as pleasant as for the first time.

We went here for lunch on the last Friday of restaurant week to try out their cuisine. The restaurant has a huge bar at the entrance where you see chickens being spit roasted and chefs cooking behind the bar as well. There was more seating at the back and another seating section around the other side, arranged like a long thin U-shape. We sat in the back part, just in front of the cute feather artworks. We plumped for the 3-course restaurant menu (which is pretty much their standard prix fixe menu), starting with the chilled green pea and mint soup for myself and the deviled eggs for my husband. Both were good appetizers. We both then had the Brune Landaise (120 days) Chicken for the main, which was very nicely done chicken, as expected as that's what the restaurant specialises in. For the dessert we had the L’ile Flottante, a different take to what I've had previously. Past iterations have been a massive dollop of meringue swimming in a pool of creme anglaise. This was a much more refined version with a smaller dome that was nice and crunchy on the outside. It was a yummy riff on the normal version and I actually preferred it over the standard recipe. The staff were pleasant and attentive, the noise levels were fine, but the restaurant wasn't very full so don't know what it would be like when more people are there.

This is a surprisingly large restaurant with two sides, perhaps an east and West Bank. The design is inviting and there are many bar seats. The poultry is their speciality. The birds are roasted on a rotisserie and served au jus. I was also told the chickens are raised differently and live longer which brings out different flavors (longer being a relative term). My dish was served with a flavorful salad. The staff were pleasant and the chef took the time to ask how my meal tasted. The server staff did a decent job of pairing a wine ($17) which was almost as much as the dinner ($26). Overall, the dining experience was satisfying although I should have paired my chicken with a vegetable.

Relaxed, yet clean and precise atmosphere, even sitting and watch the chefs work at the bar. Food was very good, maybe a notch down from my expectations, yet excellent all the same. I went simple on this night, and it was exactly what I was hoping for, a perfectly roasted 1/4 chicken with fricacce vegetables. Light yet satisfying. A tad expensive, but atmosphere and quality are high. Recommended.

Good chicken...the white meat of our quarter brune landaise was a bit dry, but the au jus and additional morel sauce helped a lot. The morel sauce had a surprisingly generous amount of morels (10 small-medium morels). The salad that comes with the chicken is great to cut through the richness. The standout of the night was the slow cooked duck egg with those savory, juicy mushrooms. The squab pie was very rich - I had trouble eating more than a third of it, with its layers of richness: buttery pastry, meaty squab, thick slabs of foie gras. It's insanely hot if you sit by the counter where the chefs cook in front of you - interesting to watch but your face gets lightly seared by the heat. Overall good experience, rather pricey.

Totally wholesome positive experience. Chef Antoine Westermann is one of the French star chefs whose illustrious career spans several decades. We won't be able to list here all the awards, recognitions, and accolades that star-studded Chef Westermann's conquering pathway in the French gastronomy, from his first restaurant Le Buerehiesel in Strasbourg (3 Michelin stars throughout the years), to his Lisbon Michelin restaurant Fortaleza do Guincho and to the legendary Parisian cultural and culinary institution restaurant Drouant, an inherent part of the French literary tradition (site of the monthly dinners of Académie Goncourt, think Marcel Proust among other French luminaries). How lucky we are that Chef Westermann changed his focus and not just opened an outstanding restaurant in Manhattan, in the Flatiron district, but turned it into a true haven for those looking for uber-delicious food prepared from absolutely the best ingredients, featuring mostly poultry dishes, thus making your meal there not just a fully delectable gastro experience but a healthy alternative at that, emphasizing animal welfare and responsible farming. Of course, you can still get at Coq Rico such French classics as CÔTE DE BOEUF, RACK OF LAMB, PRIME AGED BEEF SIRLOIN, along fish or seafood dishes, but that's not what makes Le Coq Rico special. The restaurant's specialty are poached and roasted chicken, duck, and guinea fowl, each of which raised by selected growers, masterfully cooked and attractively plated. All chicken, duck, and egg specialties we got to sample were undoubtedly the best ones, that's right the best prepared poultry dishes we have ever tried in our endless gastro peregrinations. And Chef Westermann's current approach is to present a down-to-earth food, a food which is glorified by French tradition, a food which is mouthwatering, avoiding too complicated and too thought-over modern trends and vogues, and serving it in a cozy environment where you feel like a much welcomed guest, without condescending attitude of many celebrity chefs running their restaurants in a way where a diner is supposed to feel privileged and humbled by being accorded a hefty "favor" of pocketing out over $900 for a dinner for 2. Le Coq Rico is, on the other hand, more than affordable. The wines and beverages are divided into those featured on the main menu and those detailed in a wine list. The wine cellar seen from the dining area is more than exhaustive. The wines featured on the main menu are all affordable, withy most of them in the low $60s. The appetizers are numerous, both the egg specialities (DEVILED EGGS, POACHED EGG & ESCARGOT, or COQ RICO SALAD ), the terrines (TERRINE EN CROÛTE OF DUCK FOIE GRA, SEARED DUCK FOIE, or DUCK RILLETTES), and the "regular" appetizers (LEEK VINAIGRETTE, ASPARAGUS SALAD, SOUFFLÉ AU FROMAGE or SOUFFLÉ AUX CHAMPIGNONS). The main courses could be had as "Les Plats" or whole birds, and even though the whole birds can run you about $50 pp on the average, it is guaranteed to feed a family for 2 for another 3 days, at least. The service is convivial, friendly, respectful (Luca, the Toulouse native, did the tremendous job, chapeau bas!); the interior reminiscent of a farmhouse, adorned with chicken feather accents, is inviting and very cozy. Again, a totally awesome place. We can't wait to dine there again. And again.

Awesome Brunch. The crispy eggs with asparagus might be one of the best egg dishes I've ever tasted. The viennoiserie basket was also top notch. The chicken was moist and melted in the mouth. even desert was great. Definitely recommended.

Restaurant week order Quarter Rock Cornish hen with apricot glaze polenta and mushroom casserole I was afraid the chicken will be dry especially needing to take it home and probably reheating it. I must say the meal came out looking nicer than the menu photo!! The chicken was so tender and flavorful - not from spices but from the chicken itself. Love it when meats have their own natural flavor. We got one drumstick and part of a breast. Great how the lemon is charred so it's extra sweet. They gave us a tiny quart of chicken juice from the roasting. I think this is a great idea and appreciate the touch. The juice was strong in rosemary. It's not oily at all so I wonder if they strain/scooped it out beforehand. They gave a lot of mushrooms! It absorbed chicken juice too so extra flavorful. It's very soft and smooth too. I like how it's stronger in rosemary too. There was a bunch of garlic cloves too I ate them with mushrooms without picking them out. Polenta cake This is the first time I've had it. It felt like a mushier version of corn bread with cheese. I had to look up what it is and I noticed there's sweet versions. This one isn't but it had apricot glaze. There wasn't much but it's an interesting touch amongst the chicken and mushroom. Overall really liked this dish because each ingredient was surprisingly flavorful. Also the portion was bigger than expected. I actually had my eye on almost everything else on their regular menu, but I figured I should give this place a test run via Restaurant Week first. Happy I did and happy to go back again especially when indoor dining opens again!

I have been to this restaurant under its past Le Coq Rio. It was much better then. Our chicken, the mainstay of this restaurant was dry. We ordered half a bird but it must have been a bird with one drum stick and some other part missing. The roasted potatos were good. The half duck was very good. It was a large bird with all the parts, including the head present. Appetizers were sizable. Service was spotty. The sommelier was not very helpful and off base on his description of some of the wines.

Hey, how about you stop taking Doordash orders if you're CLOSED??? We waited two hours only to have our order cancelled...

I am lazy, especially during the holidays. I was so glad we could get a Christmas dinner from this place, even if we did have to do so as take-out. It just saves me the hard work, when our holiday time is so limited as it is. We just reheated it and enjoyed it. I got the Crescent Duck with the Roasted potatoes. It was the bare basics, but so cooked to perfection; it made me very glad we were not going through the stress of visiting relatives this time! I got out of a lot of work, and the food was delicious. I hope by this time next year we can dine in, but if we can't, we know what our new dinner tradition will be!

The meal was excellent accompaned with garlic and herbs. This truly brightened my spirits! Michelle D. Winfield

We ordered Christmas dinner last night. It was just delicious, most beautifully packaged and considering the quality and amount of courses in the Prix fixe meal, it was an excellent value. A really impressive meal and I would order from their regular menu anytime. Under the same ownership, I hope that La Rotisserie will become as good a restaurant as Le Coq Rico was for the first few years. All they now need is that fabulous dessert chef.

We were looking for a quiet place to have a drink, so we wandered in, not knowing what we would find. The staff was delightful. By the time we left we felt like we were old friends! They were personable, and cared for us, and made sure we - and everyone else in the place - left satisfied. So glad we wandered in. We will be back.