Le Rock

Picture yourself voluntarily hanging out at Rockefeller Center. Can’t do it? That’s fair. This particular New York City landmark—best known for tall-tree-induced bottlenecks of people—just isn’t very cool. So why would you ever want to come here? Le Rock is the best reason we can think of.

This upscale French brasserie is the second major restaurant from the team behind Frenchette, which we’re not exactly shy about endorsing. That’s a tough act to follow, and the sophomore slump is a real thing. But Le Rock is a successful sequel. It feels like a downtown bistro that was airdropped into a grand Midtown Art Deco space, with a crowd that's energetic and a vibe that's sceney (in a good way). On top of that, every flawlessly-executed dish fulfills whatever lofty expectations you have when you order them.

photo credit: Kate Previte

There are plenty of raw bar items to choose from, in addition to classics like buttery and garlicky escargots and soft, subtly chewy tripe wrapped in a crispy breadcrumb crust. But the meat dishes are priority number one. Think of the best filet you’ve ever had. It'll get bumped to second place after you try Le Rock’s ridiculously tender bison drowned in an au poivre sauce. If you’re into dry-aged beef funk, get the steak haché. It’s basically a fancy burger patty that’s made even more decadent with a slab of butter on top.

photo credit: Kate Previte

The next time you have to come to this part of town and endure watching people create reels in front of Radio City, plan a meal at Le Rock. You might see someone who’s been nominated for multiple Emmys or some Type A personalities pitching app ideas that definitely won’t succeed.

Does Le Rock make Rockefeller Center cool? No—nothing’s going to do that. But it’ll make you forget what zip code you’re in for a few hours.

Food Rundown

photo credit: Kate Previte

Bison Au Poivre

This is one of the best cuts of meat you’ll have anywhere, which is especially impressive since the bison is so lean. It comes smothered in a creamy peppercorn sauce, and you can probably cut through it easily without a knife. The crispy golden fries on the side are a highlight as well.

photo credit: Kate Previte

Duck Aux Épices

We like how the various spices—like fennel seeds, coriander, black pepper, and cumin—combined with honey make each bit of this duck a little savory and sweet. The generous portion of duck breast is very plump with a thin layer of fat.

photo credit: Kate Previte

Steak Haché

This seared piece of dry-aged minced beef will remind you of a Salisbury steak, only it’ll taste about a hundred times better.

photo credit: Kate Previte

Baguette With Cervelle De Canut

You’re going to have to get something with the baguette that comes with every meal. Technically, that’s not true, but we’re telling you that you have to get something with your baguette. And that something should be this creamy cheese spread made with olive oil, herbs, and garlic confit.

photo credit: Kate Previte

Sardine Escabeche

The preparation of this amuse is straighforward, and that's part of why we like it. The sardines have a soft, silky texture like sashimi, and they’re drizzled with oil and topped with herbs and pickled vegetables. Each bite packs a lot of flavor.

photo credit: Kate Previte

Barbajuans

Similar to fried ravioli, these tiny fritters are filled with swiss chard, marjoram, and parsley. They’re small and simple, yet they’re still one of the things we remember the most from this restaurant.

photo credit: Kate Previte

Tablier De Sapeur

For this dish, tripe is pressed into a flat rectangle, breaded, fried, and placed over a bed of gribiche with a handful of greens on top. It's the perfect thing to eat between some raw bar items and a meat course.

photo credit: Kate Previte

Agnolotti Corn Chanterelles

We wouldn’t prioritize this dish, but we get it—sometimes you just want a bowl of pasta. The agnolotti is pillowy, the kernels of corn are crunchy, and the chanterelles are tiny and adorable. All of that comes with a brown butter sauce. It tastes exactly how it sounds (i.e., really good).

photo credit: Kate Previte

Profiterole

Don’t skip this large profiterole with caramel ice cream and warm chocolate sauce. A profiterole isn’t the most interesting dessert to get at a French place, and that’s why its inclusion in this rundown shouldn't be ignored.