The French Petit Bistro and Speakeasy officially opened on March 5th, and is kicking off a delectable brunch service next weekend.
Concept – Loulou Petit Bistro & Speakeasy is a cozy new French Bistro located on the corner of 19th Street and 8th Avenue in the heart of Chelsea. The gorgeous restaurant, which is open Monday-Sunday, is named after owner Mathias Van Leyden’s adorable rescue dog. The restaurant serves French classics for lunch, brunch and dinner. The lower level speakeasy features an extensive cocktail menu with creative and classic cocktail options and lively atmosphere with music nightly.
Design – Loulou features floor to ceiling windows allows natural light in during the day and amusing people-watching at night. Exposed brick and hanging plants can be found throughout, complemented by eclectic interior decorations and art curated by Missy Papageorge. Comfortable booth and table seating for 70 can be found in the main dining room with additional bar seating for 20. Underground, the intimate speakeasy is perfect for entertaining groups of up to 80 guests.
Executive Chef – Jarett Brodie has built an extensive career in the culinary industry working for some of the best restaurants in the city while perfecting his craft. The NYC native first gained his experience as a meat and fish cook at Craft under Tom Colicchio, and then went onto work at Jean-Georges’ Mercer Kitchen and Vong under Chef Pierre Schutz. He also worked as Chef de Partie at Bouley for two years before becoming Executive Chef at FR.OG on Spring Street for a year. He then moved onto being Executive Chef at Nios at The Muse Hotel and then Sous Chef at Park Hyatt New York. Brodie most recently worked as Chef de Cuisine at The Knickerbocker Hotel in Times Square for a year before coming on board as the Executive Chef of Loulou. Brodie blends local seasonal ingredients and believes in highlighting great products with a minimalistic approach, allowing each of the ingredients to shine on their own.
Food – Loulou features an extensive menu of lunch, brunch and dinner options. Specialities include Whole Grilled Branzino, Duck Leg Confit, Rib Eye for Two and Ratatouille in addition to raw bar offerings, Flatbreads, Charcuterie & Cheese Boards. Brunch signatures include a Croissant French Toast, Smoked Salmon, The Loulou Burger and Eggs Benedict.
Drinks – Loulou features a full selection of thoughtfully selected beer, wine, champagne and craft cocktails created by Zane Harris and Arpan Duttaroy. The restaurant also has fresh pressed juices, coffee and tea for brunch.
Days & Hours of Operation:
- Monday – Friday 11am – 2am
- Saturday – Sunday 10am – 2am
176 8th Avenue
New York, NY 10011