A French bistro in the heart of Manhattan's meatpacking district, Pastis set the stage for the explosion of bars and restaurants in the vicinity. Executive Chefs Riad Nasr and Lee Hanson and Chef de Cuisine Pascal Le Seac'h prepare a menu that combines hearty Provençal dishes with moderately- priced bistro fare, and Pastis is open from breakfast to late-night supper as well as for brunch on weekends.
Restaurateur Keith McNally, whose other restaurants include
Schiller's Liquor Bar,
Pravda, and
Balthazar, has created a traditional bistro which boasts a communal table for larger parties and an outdoor summer cafe. On a weekend night in summer you will be astounded at how normally-quiet surrounding streets become clogged with glitterati, limousines and gawkers. Fortunately the crowds have no impact on Pastis' quality of food, although you might find dining outside a bit challenging under such circumstance.
Secret tip: arrive punctually at 8 o'clock for an early-morning breakfast and you will assuredly savor one of New York's most wonderful, intimate and thoroughly enjoyable experiences. The herbed omelette with Gruyère cheese is possibly the best this side of the Atlantic Ocean.
