NYCReview
photo credit: Kate Previte
Le Rock
Included In
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
photo credit: Kate Previte
Duck Aux Épices
photo credit: Kate Previte
Steak Haché
photo credit: Kate Previte
Baguette With Cervelle De Canut
photo credit: Kate Previte
Sardine Escabeche
photo credit: Kate Previte
Barbajuans
photo credit: Kate Previte
Tablier De Sapeur
photo credit: Kate Previte
Agnolotti Corn Chanterelles
photo credit: Kate Previte