l’abeille New York Yelp Reviews - l’abeille New York - Reserveringen te koop
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l’abeille New York Yelp Reviews
Latest Reviews On Yelp
28 Reviews
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The service at l'abeille deserves every accolade it has
The service at l'abeille deserves every accolade it has ever recieved. Every single interaction over the course of the evening was excellent. There wasn't one person who did not go out of their way to treat us like royalty and explain our courses in as great a detail as we could have asked for, and we appreciated that.The ambiance and experience were great, followed closely by the food. The rabbit terrine was beautifully plated and tasted nearly as spectacular. The albacore was certainly not worth the extra supplement but was a great dish both visually and to eat. The wine pairings were all very good, and made a lot of sense each step of the way. And the true standout was the duck - nothing beat the duck. Maybe one of the best ducks I have ever had.Honestly nothing about the meal was bad, but a few things fell sort of flat. The fish was okay, the desserts were okay, the amuse bouche was good enough. And all of that would have been great had we walked away with a bill that resembled a good meal with the best duck we ever had. But it was hard to stomach the $900 bill for one wine pairing, a few extra glasses, and one supplement on the menu, not two. In essence it's a great meal, but when around the corner you can walk into Batard and have a nearly as good meal for $300 or go to Le Bernadin and have a much better meal for only a $100 more, it's hard to justify spending the money at l'abeille. Hopefully more of the dishes hit like the duck and rabbit terrine, and then maybe the price point will be worth it.
Be the first to ReplyCelebrated my birthday here.
The food is delicious - French, but not overly salty like many of the fancy French restaurants in the city. The depth comes from the ingredients and preparation as opposed to being overly seasoned. I would rate this a 4.5 in terms of food, but since I can't, I'll put 5 since the service was excellent.The foie gras was one of my favorite items. Can't really go wrong with foie gras. This particular foie gras was airy and rich at the same time.The king crab was interesting, sort of a tropical ceviche taste in that they mix crab with passion fruit and coconut.Pheasant was fantastic, lots of umami from the ingredients in the consommé broth. We added the supplemental Risotto with black truffle - this was a miss in my opinion, nothing super special, just fancy ingredients and very rich/heavy.Spanish mackeral was just okay in my opinion. I think it's hard to prepare mackeral without a strong fishy taste, which they managed to mute a bit, but it was still there. It's a very light dish though, so that part was nice.Venison was amazing and one of the more original items on the menu. It was perfectly cooked and had a satisfying crust on the outside. Ironically, the more expensive beef ribeye cap was less interesting (but still really tasty). The cap has a similar texture to short rib and I've had/made better short rib - still really good, but not as inventive as the venison.Desserts were great, particularly their ice cream, which is extremely creamy, smooth, and not overly sweet. The hickory and dark chocolate ice creams were amazing with the blackberry.Overall, the service was lovely. It's a great option for the price point @ $195 for 7 or so courses w/o any supplemental. Definitely worth a try and deserving of their star. 4.5/5 for food.
Be the first to ReplyMy friend and I came here for dinner during the week and
My friend and I came here for dinner during the week and sat at the bar for dinner. You can only order a la carte at the bar, but you can also order the tasting menus at the bar. We decided to order a la carte because we wanted to try some things that weren't on the tasting menu - the food we ordered ended up being more than the tasting menu anyway, but it was nice to have the flexibility to order what we wanted, we also ordered a bottle of white wine, and then also had a glass of red each with our main course. We ordered the Crabe Royale, the Risotto, the soup, duck and the Wagyu, as well as 1 dessert (they gave us a second on the house). The food was incredible and the steak was one of the best I've eaten. Would definitely return to try other items on the menu.
Be the first to ReplyCame here to celebrate a special occasion.
We had the tasting menu, with one person ordering the wagyu supplement, and thought the entire menu was delicious. Was a little nervous given some of the reviews regarding service but everything was lovely and every dish was thoughtful and delicious! Our favorites were the wagyu, venison, and crab dishes, and the chestnut dessert!The ambiance at the restaurant was lively, less formal that I would have expected, which I liked. Pacing of the meal was good - we had a 7pm reservation and left the restaurant a little before 9pm. We were by the kitchen so sometimes it was hard to hear the server explain the menu due to the volume, but we were able to look up the menu on our phones without issue. Would definitely come back in the future!
Be the first to Replystunning space - super elegant, kind staff, great music -
stunning space - super elegant, kind staff, great music - excellent and varied wine selection & fantastic food - don't miss the cheese plate!! L'abielle is an NYC "must"restaurant!
Be the first to ReplyOverall typical tasting menu French experience with some
Overall typical tasting menu French experience with some modern Japanese update. Dishes were hit or miss. Foie gras was great. Trout was bad. Dessert was meh. Nice setting, great service. Nothing too memorable.
Be the first to ReplyCame back here to celebrate my brother's birthday and we
Came back here to celebrate my brother's birthday and we were in love with the winter menu. The foie gras brûlée was as amazing as I remembered, and the beef tartare was with beef in two different textures, I really appreciate the mustard ice cream, you get the heat and tanginess of the mustard but not overwhelming when you get it straight from the jar. The scallop was fried and came with a cream soup, the soup was a delight, hearty but did not take over the taste of the scallop. I loved my venison main course, usually I find venison a bit dry but the meat was so tender that it practically melted in my mouth and my brother said the hazelnut sauce that came with his Wagyu was exceptional. We got the tasting menu, 7 courses and only my brother got the supplement pasta, and the portion was more than enough. The staff were all very friendly, quiet but attentive and try their best not to interrupt our conversation, which I appreciate. They also made excellent recommendation of red wines to go with our main course.
Be the first to ReplyCame here to celebrate my birthday awhile ago with some
Came here to celebrate my birthday awhile ago with some friends and found it to be the perfect ambience for an elevated girls' night out. The decor felt classy (love the jewel tones) without making the atmosphere feel unbearably stuffy. This casual charm translated to the food as well. There are the luxuries of what you'd expect in French fine dining without a sense of feeling overwhelmed and with just enough whimsy. The discovery menu was the right choice for me given that tasting menus tend to leave me a little too full and too little space to really engage with my friends. The scallops and fois gras creme brulee were a couple of standouts. As someone who is not too particular about pairing wine with my food, I instead found the cocktails on offer to be exactly to my taste and were delightful additions to the meal.They topped off the dinner with a little surprise dessert, which I really appreciate! Judging by the newer dishes I'm seeing, it may just be time for me to make another visit!
Be the first to ReplyTLDR: l'abeille is a French restaurant that is also a
TLDR: l'abeille is a French restaurant that is also a recent Michelin star winner. The dishes were unique, most were good but the service for me was very disappointing. With tasting menus at $145 to $195 per person, this is a special occasion destination for most. I expected a better experience given the Michelin award, the caliber of restaurant it is and at this price point.We chose this to celebrate an anniversary. We heard of l'abeille from a chef whom we frequent often and others. So we booked it for our special day and were looking forward to it. The restaurant is small but it is very pretty inside. We got seated in the back corner towards the end of the open kitchen. We opted for the $195 full tasting and the $50 supplement for the Snake River Farm wagyu main course.First course. Foie gras flan with a sweet potato and porto wine. Great, the sweet potato chip was a nice crispy texture to accompany the rich velvety flan. This seemed like it would be the meal we were waiting for.Bread. Choice of either a white baguette or a multigrain one. Both equally hot and crusty. We took both, the seaweed butter was great. Very spreadable temperature with an intense umami flavor of seaweed in each wave.Second course. American wagyu beef tartare, celery root and mustard ice cream. A cup of hot beef consomme was served along side with it. I loved this. Tartare which is a staple dish in French cuisine but prepared very differently. It was chilled but this tang of that mustard ice cream was so different. You'd leave a scoop of it on your tongue waiting for the sip of the hot soup to join the tartare. Probably my favorite dish of the evening.Third course. Sunchoke veloute soup with a crispy Hokkaido scallop and black truffles. Aside from the scallop, this was pretty signature French. It was tasty though and the crispy coating on the scallop was a nice touch. We skipped the white truffle pasta supplement at $95.Fourth course. Grilled Spanish mackerel with a charred gem lettuce served with a shellfish turmeric broth. Wife liked this, especially the gem lettuce. One of the sauces was a bit sweet for me. The fish was cooked well but I'd have personally liked a crispier skin.Up until this point, dishes have been coming every 15 to 20 minutes or so. Which is great, that's a good speed for a tasting progression. Here's where things start to take a turn for the worse. For most restaurants at this level, they can sense when a diner's warm/fuzziness has faded. It's been about 35 minutes at this point and we're both literally twiddling our thumbs. Around this time, wife realizes her tap was refilled with sparkling. She doesn't care for sparkling and we don't want to be charged for it either. We mention this to the floor manager (I believe this was actually the GM) who apologizes and says she'll get it switched. Our secondary server (who was replenishing bread/water) comes by with a new glass. Then there's an interaction to the side where they're discussing which water we're supposed to have. The secondary server explains she knows we have still, which we do not. Our primary server who has been MIA swings by and then there's an exchange between them. I didn't hear all of it but I did hear him say "tap, tap, tap water". The secondary server then walks over and just says "I'm sorry but I have to change this" and then takes the glass away. This to me was just completely weird. I understand mistakes get made, we're all people. I would have expected to tell me I had still and they could change it if needed. I don't even need an apology. Instead I hear an internal interaction between staff (which I should not have) and then an abrupt confiscation of our glass. Had I not known the context, this would have been very confusing and almost suspicious.Primary server then comes over after and tells us that basically, the kitchen is backed up and "we need more time". Then tells me our mains are being plated. I am sitting right by the counter and have seen the mains plated. There are no entrees, only the earlier dishes. Our mains hit around 43 minutes. The table next to us raves about how the time between courses has been excellent, underlining delays for us.The venison was good but I thought the wagyu was better. The mushroom start and the truffles was a nice touch. Desserts were fine, we got a complimentary one because they knew it was our anniversary. Primary server stopped by more as the night died down but the damage was already done. Our celebratory meal kind of sucked and we just wanted to pay and leave. Even getting the payment processed took awhile.In the end, the tasting menus with the wagyu supplement, two glasses of wine and tax/gratuity was around $630. This was not a cheap meal. It was supposed to celebrate a special day for us but instead just really missed the mark. For this level and money - there are so many other places we could have celebrated at. Damn shame.
Be the first to ReplyIt started out great.
The food was excellent but the reason I gave them 2stars is because I want to celebrate my boyfriend's birthday and told them that I want to surprise him. However, after we finished our dinner, we were ignored. Never offered dessert. I've been waiting for a moment if we would get something since I saw some other table also got the birthday dessert and the card However, its nothing. Then I felt oh they already just forget what I have told them. Not sure what happened. But I would say Im very disappointed. I love the food and the service during the dinner. But there is some thing that your restaurant really need to put more attention about.
Be the first to Reply4 stars for food mixed to awkward for service.
Would be 3.5 stars if half star ratings. Came here for a friends birthday and it's been awhile since had delicious, sophisticated food. The food itself was very flavorful with highlight dishes being the prawns, scallops, and wagyu. Wine pairing was good and complimented dishes well. It's a beautiful space.The service was awkward at best. We had 530 reservations sat down and were presented with wine list, cocktail menu, and food menu. We each ordered cocktails that sounded appealing. Before the cocktails were even brought out the server came over and said something like "can I get put in some food for you". We had planned on doing tasting menu and wine pairing and said so. To which he replied he would get that started. In looking at two other tables that were seated who were taking a similar approach and had one cocktail and then the first course with with first wine coming out..,so we chased down waiter to delay first course because really didn't want two drinks in front of us at same time. After cocktail came out he checked in two more times when clearly had a decent amount of cocktail left. Throughout the rest of the meal- just minimal bizarre behavior of clearing plates/wine glasses when both not done. Mind you we are two people eating the same exact food and drinks (felt tacky). Then comes the bizarre ending. I didn't mention that they did a very good job of recognizing that it was my friends birthday and a had a card at table upon arrival. For the last course they also brought out a piece of chocolate cake with a candle. We finished our main desert and I had taken one bite of the cake while the birthday girl hadn't even touched and the waiter clears our plates and silverware. My friend kindly asked for silverware to which the waiter brings one set, which is just funny because I was also sitting there and the cake was in between us.If you made it this far, in summary the food was more than decent just felt like for this price tag should have come with more traditional service.
Be the first to ReplyMy husband Matt B.
and I spent a week in New York last month, and as it was our first trip back since the arrivals of both COVID and our toddler, we decided to go all out. I booked a table at L'Abeille for a Wednesday night about a month in advance, though I don't think this was necessary--you can just kind of hop on Resy and pick a date. I wonder if it's too expensive or too new and untested to be a tough reservation. I'm guessing this place is gunning for Michelin stars and will pick up more heat if it gets them. It certainly deserves a lot of attention. Our dinner was exquisite.L'Abeille is a fancy restaurant, probably the fanciest I've stepped into in the last few years. The space is low key but attractive and elegant, and everything from the flower arrangements to the heavy coasters feels obsessively high quality. Service is both warm and meticulous. This is the kind of place where you get a stool for your purse, and where multiple waiters show up at each course so that every diner at the table gets their food at the exact same moment. The staff took excellent care of us throughout our dinner, which lasted from 8:30 until close to midnight. If I have one quibble, it's that the time between courses was sometimes a bit too long. I don't mind a leisurely pace at a nice restaurant with a sense of occasion (much better than being rushed), but a 35-minute pause in a multi-course tasting menu might strike some as a little excessive.We had a blast, though, and the seasonal tasting was tremendous. Matt is kind of a picky eater, but he was randomly able to eat almost everything on the menu, and he got a wine pairing besides. I'm quite sober and pregnant, but I got some vicarious enjoyment watching him drink the various wines described and poured by the sommelier. I also drank my fill of craft mocktails. The Marie Antoinette was a lovely pink drink made with lychee, raspberry, rose, raspberry vinegar, herbal water, grass-fed whole milk, and citrus. I don't know what was in the Honeydew, as it was off-menu, but that was also fantastic.The food was exceptional, a creative barrage of precise, modern, Japanese-inflected French cooking. First, there was the house bread, multigrain and baguette served with seaweed butter. Then, the tasting began, with a foie gras crème brûlée served in a large ceramic egg. This was a thing of beauty, the foie rich and creamy, perfect with the crackle of caramel, finished with a dollop of green apple mousse. I opted to add the chef's special canapé with caviar to the first course for an extra $20, and this was good but actually less exciting than the rest of the meal.The next two courses were gorgeous, immaculate dishes of spot prawn carpaccio and seared scallops. The spot prawn were sweet, slippery, snappy, and plump, and they came with the light, fresh flavors of tomato essence, verbena, and lemon purée. The scallops were amazing. I don't know what the chef did to them, but they might have been the best seared scallops I've ever had, served with sake-braised artichoke barigoule and seaweed emulsion.Thirty-five minutes later (this was the longest break, maybe to mark a transition to the entrée phase), we had turbot meunière with patty pan, saffron-vanilla sabayon, and lemon confit. This was a dreamy piece of fish, firm and buttery, and both the sauces and the vegetables--a few types of squash, including patty pan, as well as eggplant--were superb. Then there was meat: Snake River Farm beef ribeye cap with caramelized spring onion, heirloom potato, and triple cream soubise. The beef was outstanding, juicy and flavorful, substantial and tender, and all the accompaniments brought something of interest to the table.We added the selected cheese plate to our dinner just to be extra indulgent, and this was worthwhile, a selection of two American and two French cheeses (Humboldt Fog goat cheese, a triple creme from upstate New York, a comte, and my favorite of the bunch, a French blue I wish I'd gotten the name of) with bread, honey, and fig and passionfruit jams.Dinner ended with a series of sweets. The first was my favorite: lavender-infused strawberry with champagne granité, cold and refreshing and not terribly sweet. The main dessert was, I thought, the only dish of the night that struck me as even slightly unsuccessful. It was a pretty plate of honeycombed white chocolate and orange blossom marshmallows with burnt honey ice cream. The components just didn't have the same magic as everything else we ate that night, and they didn't gel together all that well--which is not to say I didn't eat every single bite. As a final treat, we got dark chocolates with sea salt and tiny, delicious caneles.The bill was enormous, but we got our money's worth out of this experience. The food, the drink, the service, the ambiance--every element was absolutely top flight. If you're looking for an extravagant special occasion restaurant in New York, I strongly suggest you try L'Abeille.
Be the first to Replyl'abeille is a truly excellent French restaurant in TriBeCa
l'abeille is a truly excellent French restaurant in TriBeCa by a Joel Robuchon alum. Fortunately, while the food is as fine as any fancy French restaurant the ambiance is very casual. When we walked in there was a man eating at the bar wearing shorts. The food and service were totally refined. We had a wonderful evening.
Be the first to ReplyAn intimate and rather quiet space.
I got a sidecar to start, it was quite good. The seaweed butter that came with the bread was unique (in the best way) and I would have asked for more if I weren't saving space for the actual meal. Everything in the tasting menu was delicious; standouts were the foie gras crème brûlée with onion ice cream (sounds weird but such a good pairing) and the lobster with green pea foam. The bite sized caneles were a nice touch and the perfect way to end our meal.
Be the first to ReplyFoie gras was not as soft.
Seaweed butter for the bread not as good. Lobster dish pea sauce didn't go well together and small portion although it was ordered as an a la carte. Scallop crudo sauce not impressive at all. Service was slow and the only nice thing was the decor of the food. Would not recommend.
Be the first to ReplyThe bad: might be an off night, overcooked rubbery
The bad: might be an off night, overcooked rubbery lobster, oversalted beef (very lean and zero marbling for a "wagyu" beef, tasted almost like beef jerky), high density of tables triggers claustrophobia. They should rotate 2 top tables 90 degrees lined against the wall to reduce airplane aisle-like traffic conditions when runners and patrons walk to and from entrance (might cut into profits, but it's either that or continue packing diners in like sardines in a can). Too many instances of someone's butt sidling next to your face (they have to temporarily stand next to seated diners due to narrow pathways) or being brushed up against is not a good feeling, especially if one is splurging half a grand for a tasting menu.The good: creative menu, good flavor juxtapositions, sauces, innovative garnishes, toto toilet, good service
Be the first to ReplyCulinary experience was A++, service was impeccable and
Culinary experience was A++, service was impeccable and smooth (opened only for 7 weeks). We did the tasting menu. Wow. A gem. We will be back. As foodies, this restaurant is a must try.
Be the first to ReplyUpscale French-American restaurant.
Nice environment but the food is noticeably overpriced. Modest wine list, but outstanding prices. You can find much better in this area
Be the first to ReplyMagical experience.
Unmatched service and food experience.Do yourself a favor and treat yourself- you will thank me for this recommendation.Everything from the moment you walk in to the moment you walk out is supremely handled.The food will blow your mind. The ambience will keep you there and the service team will always check in with you.Cheers.
Be the first to ReplyThis would have been a five-star meal, but for a hiccup
This would have been a five-star meal, but for a hiccup with the sommelier, which unfortunately marred the experience.We arrived late due to a delay on the subway, but the staff was extremely gracious and accommodated us ordering the seasonal tasting menu (despite the possibility of a time crunch with turning over our table). We had specifically chosen l'abeille to celebrate our 12-year anniversary and were congratulated by numerous members of the staff. This attention to detail was really special. Our server was wonderful--extremely professional and attentive. This set the tone for our expectations for the evening. Unfortunately, things went south from there. After ordering an aperitif, we asked to see the sommelier to consult him about a bottle recommendation. We expected perhaps a five-minute wait, as he was spending a great deal of time with another table.Courses began to arrive and were phenomenal. However, by the time our third dish had come, the sommelier had yet to speak to us, and had instead assisted three tables who arrived after us--including an older couple seated immediately next to us who was seated more than a half hour after we arrived. Eventually, after flagging our server down twice, he came, and without any reference to our wait, somewhat perfunctorily assisted us in choosing a bottle. After the initial taste, he did not interact with us again to check on how the wine was developing or if there was any need for temperature control. We were really disappointed, as we had read up on him before coming to the restaurant and were looking forward to engaging him on his wine philosophy. This was also cast in the light of a really impressive experience we had with the sommelier at Daniel the evening before. Given how much attention he showered on other tables and how clearly we were ignored, it almost felt personal. Aside from this aberration, the service was flawless. The food was superb. Every dish was perfectly prepared and very creative. The foie gras crème brûlée with onion ice cream was one of the best tastes of the night, and the scallop crudo was an incredibly clean and fresh taste of spring. Dessert was not an afterthought, but yet another highlight. The space itself is beautifully designed and really elevated the meal.Chef Mitsu and his team are incredibly talented and will no doubt continue to gain accolades. We are eager to return and hope that our next visit lives up to l'abeille's clear potential.
Be the first to ReplyCame here the second day after opening from a nyt mention.
The food and service was incredible. Staff is extremely kind and attentive. Many are from other high rated restaurants. My removal of the stars comes from the fact that the menu is very small and the wine list also small but overpriced. I assume this is just because they are new and these things will change over the next few weeks and months. Nevertheless the food was delicious and when I return I will rereview.
Be the first to ReplyAmazing space, spectacular food, and best in class
Amazing space, spectacular food, and best in class hospitality. I've been a fan of Chef Mitsu's food since Robuchon and Shun and am very happy that he has his own restaurant now. He has taken his creativity to the next level - the foie gras creme brulee with onion ice cream is an interesting combination that I would never have imagined, but it surprised me and tasted exceptional. Really enjoyed the squab, beef, and scallop dishes as well. Can't wait to come back for more. This obviously isn't the type of place where you come and get steak frites and escargot - it is a fine dining restaurant and people should come expecting to enjoy the food but be challenged by some dishes (either flavor combination, ingredients, or cooking techniques). Congratulations Chef Mitsu & team and thank you for bringing something new and innovative to New York post-COVID!
Be the first to ReplyThe restaurant is nice & the staff are friendly.
The food was awful.If you visit here you can look forward to your first dish being liver creme brûlée with onion ice cream.I'm not joking.This is a dish someone thought would work.Manager is rude.
Be the first to ReplyCame here to celebrate an early anniversary.
This French restaurant just opened and the staff here delivered an incredible experience. We did the six course menu with wine parings. My favorite was the squab (fancy word for baby pigeon) because apparently it's fresh flown in and served medium which seems hard to get right. Our sever Ernesto and the GM really made it an unforgettable experience. Highly recommend!
Be the first to ReplyTruly phenomenal! We went on a Friday night and was
Truly phenomenal! We went on a Friday night and was expecting some chaos and louder crowd but everything was managed so elegantly here. The sommelier John was super attentive and the service was great, and the food was exceptional! I came here specifically for the squab which is something hard to find these days, chef Nagae pigeons were perfectly cooked, crispy skin on the outside and the meat still very tender and in the perfect shade of pink. The other dishes were also very delicious, the foie gras crème brûlée with onion ice cream served before our appetizer was especially a show stopper, I was skeptical at first, but I couldn't stop myself from scraping the bowl clean (not the most elegant thing to do in an upscale restaurant). L'abeille exceeded my expectation over and the cherry on top? Pricing is very reasonable and portion is generous ;)
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