Le Crocodile

"The food at Le Crocodile is satisfying and unpretentious, which is just about the opposite of what you expect from a hotel restaurant with tiled floors, a massive menu, and waiters in white jackets strolling around like they just finished catering the PGA tour in 1930. Try this place for your next big night out that calls for roast chicken, french fries, and an ice-cold martini. Surprisingly, it's easy to get a last-minute table." - willa moore, neha talreja, bryan kim, will hartman, sonal shah

"Le Crocodile is a destination brasserie that far exceeds just being a hotel lobby restaurant. From the team that brought North Brooklyn Chez Ma Tante, Le Crocodile at the Wythe serves items like escargots with fennel, not your run-of-the-mill Waldorf salad, burgundy duck with pear and pancetta, and a roast chicken with herb jus and frites. There’s daytime service as well." - Melissa McCart

"Le Crocodile hits that romantic restaurant middle ground: a low-lit vibe cool enough for an early (but important) date, and food that more than holds up on a birthday or anniversary. The bar here, staffed by a handful of white jacket-wearing waiters, feels busy but never crowded, thanks to the high ceilings and lengthy dining room. If date plans include dinner, know that Le Crocodile comes from the same team behind Chez Ma Tante, a favorite brunch spot in Brooklyn, with French fare like escargot, buttery leeks, and a shareable plate of chicken that’s not to be missed." - Melissa McCart

"The $45 lunch at the Williamsburg brasserie within the Wythe Hotel comes with French classics such as duck leg confit or half-chicken with fries, amidst its elegant setting." - Melissa McCart, Nadia Chaudhury

"“French classics done well” could be the motto behind Le Crocodile, a swanky restaurant from the folks behind Greenpoint’s popular brunch spot Chez Ma Tante. Yes, this is a restaurant on the ground floor of a hotel. Yes, it’s still worth visiting as a native New Yorker. It’s hard to go wrong on this menu of hits, but standouts include the leeks vinaigrette, an entree-sized portion of escargot, and, needless to say, the steak au poivre." - Eater Staff