Boucherie Park
Bistro focused on steaks & cocktails
French · Gramercy Park · $$$
These bistros focus on wood-fired dry-aged steaks and other upscale French fare by Pastis alum Jerome Dihui. The bar highlights absinthe, served solo and in cocktails.
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hours Open Today · 11:00 AM - 1:00 AM
11:00 AM - 12:00 AM
11:00 AM - 12:00 AM
11:00 AM - 12:00 AM
11:00 AM - 12:00 AM
11:00 AM - 1:00 AM
11:00 AM - 1:00 AM
11:00 AM - 12:00 AM
location 225 Park Avenue South, New York, NY 10003, USA phone +1 212-353-0200 website directions Get Directions
Google Reviews
This is fantastic restaurant for all your French, steak, and cocktail needs. Though you might not think they all come together well, Boucherie does it with expertise. The service is high end and quick, the food is fantastic in quality and preparation. Definitely a higher end restaurant with the price to match, but you won't be disappointed. Come with an empty stomach and a full wallet, leave with the opposite.
AQN · April 29, 2018
A great bar, I had a fantastic chat with the South African bartender (whose name escapes me). He served some fantastic cocktails, I was particularly a fan of the lavender infused Provence Martini. Best mussels I’ve had this side of the Atlantic, I’ll be sure to return.
Henry Raber · June 21, 2018
I had made last minute reservation, after being at this restaurant for Valentines day, and wanted to have great dinner again, and I think this place will be one of my regular stops for dinner. From the moment We stepped in, the hostesses greeted us, and even spoke on french with my date, which was a great touch. We found out that they open for brunch and lunch now, and will probably be trying that out. The food selection and quality was amazing, we ordered the Mushroom Ravioli to share as one of the starters, and I almost wanted to order it again for desert :-) (actually did a 4 course dinner). We were both amazed with the friendliness and level of hospitality from the all their employees. I highly recommend this restaurant, and I only wish that all my future reviews that I would post here, I would have the same enthusiasm in writing this much (which is actually very little to explain how great it was).
Emil Stefanov · February 19, 2018