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L’Entrecôte in New York


Taste a unique steak house experience. In collaboration with the original Le Relais de Venise in Paris, we bring the famous Porte Maillot steak frites with secret house sauce and savory green salad to New York City. This one delicious prix fixe, attracting an international cult following, is complimented by our own silky house Bordeaux, fine wines, decadent French desserts and French cheese. Enjoy a casual yet sparkling atmosphere with European hospitality. Located near popular Manhattan sights and top hotels.

In order to ensure that your visit is as genuine as the Parisian original, we have taken great care in duplicating every aspect of the Paris venue. When you join us, you will find the same classic French brasserie interior with banquette seating, cheerful paintings of Venetian market scenes, closely spaced wooden tables covered in colorful table cloths topped with white paper, mirrored walls and low lighting. Even the frites have been hand chipped on the premises to the identical dimensions as Paris and of course, the same secret recipe sauce is served with your steak.

Dancers

When you dine with us, there is no menu - simply tell your waitress how you would like your steak cooked. After your salad starter, your steak is brought to you in two stages, with one half held back to keep warm, so you can enjoy it at its best and is accompanied with more freshly prepared frites


There is a selection of wines to accompany your steak frites and to round off the meal, you can choose from a selection of cheese and a dessert list with profiteroles, meringue and other ice cream confections.




From a blank piece of paper our aim was to recreate the same dining experience that has delighted customers at the Parisian original for nearly fifty years.



With a simple offering, prompt service and informal atmosphere, Relais de Venise L’Entrecôte is an ideal place to enjoy a quick and inexpensive meal with friends, family and colleagues.

"It’s terrific"

— Sam Sifton, New York Times

"Addictive"

— Adam Platt, New York Magazine

"Simplicity at its finest"

— Krista Garcia Serious Eats





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