Pastis

"In the hierarchy of reasons to visit Meatpacking, new dating profile pictures on The High Line are only topped by Pastis. From complimentary bread to trout amandine, this French spot serves the best food in the neighborhood." - team infatuation

"Stephen Starr’s reboot of this Keith McNally classic fires on all cylinders as a great restaurant for food, vibe, and people watching. Open for breakfast, lunch, and dinner, serving pate, Parisian ham, escargot, salad Lyonnaise, steak frites, and other classics. This is one bistro you’ll want to make a reservation for in advance." - Eater Staff

"Pastis is like the Balthazar of Meatpacking. Both spots, which involve some of the same people, try harder to be French than an NYU sophomore smoking a hand-rolled cigarette. Both bistros are constantly packed with a combination of tourists and business meals, and both places serve very good, rich versions of French classics. At Pastis, the garlicky escargots and steak frites covered in butter are some of the best things you can eat in the neighborhood." - neha talreja, bryan kim, matt tervooren

"Manhattan hot spots come and go (even more rapidly in the trendy Meatpacking District) but Pastis 2.0 is one watering hole that still glows anew. Keith McNally's impressively popular French bistro combines a painted tin ceiling, frosted globe lights, a curved zinc counter stocked with bottles of rosé on ice and precarious wooden stools to great effect.In case the decor didn't tip you off, the menu is classic French. It's open all day, so pop in for a croissant and coffee in the morning, then swing by to satiate that late-night frites craving. Everything from moules to steak is better with frites, but don't overlook the vegetables—asparagus in béarnaise sauce is dreamy. Traditional desserts, such as crème brûlée and baba au rhum, round out the meal perfectly." - Michelin Inspector

"The first week, Keith McNally looks anxious, pale, gloomy — i.e., his usual obsessive self — as he finds tables for chums and Balthazar regulars while the ‘no reservations’ rabble remain backed up at the bar." - Ryan Sutton