Resto, French slang for a casual restaurant, opened its doors in 2007. Owner Christian Pappanicholas wanted to create a casual Gramercy Park neighborhood spot with bar and sidewalk seating that served Belgian fare. Executive chef Bobby Hellen’s menu emphasizes traditional French techniques, as well as nose-to-tail dining, a culinary philosophy made famous by British chef Fergus Henderson. Diners huddle over dark wood tables in a dimly lit room. Meat-centric dishes like côte de boeuf, poularde in half mourning, housemade charcuterie, and large format feast menus (with one week notice), can be paired with beer or wine.
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From Food & Wine , SEP 2008
I loved the crispy pig’s-ear salad and the Belgian “hangover” pasta with runny eggs...MORE
From Food & Wine , JAN 2008
Consider it the evolution of bistro food, with great beer, too: Authentic Belgian restaurants are opening all over. NYC’s Resto serves bitterballen...MORE
Congratulations to Mei Lin, winner of Top Chef Season 12.