Benoit is all about conviviality, memories, and a shared pleasure around the table. It shows a certain lifestyle and tradition, that both have very bright futures. Alain Ducasse
Paris bistro meets New York restaurant
Benoit New York is a contemporary French bistro by Alain Ducasse. In August 2016, Alain Ducasse transformed the original Benoit into a more modern 21st century dining destination. While the updated look still retains traditional French bistro elements, such as the signature red velvet banquettes, the lighter color palette and brand new Wine Bar bring a breath of fresh air to the heart of Midtown Manhattan.
Parisian bistro since 1912
Benoit New York opened in 2008 a few steps away from Fifth Avenue and Central Park, in the space formerly occupied by La Côte Basque. The bistro echoes the original Benoit in Paris, which first opened its doors in 1912 and became part of Alain Ducasse Entreprise in 2005. In the city's dynamic urban environment, guests can enjoy a quintessential Parisian bistro experience which has been recreated and modernized.
Benoit's new Wine Bar is a vibrant space for guests to learn, indulge and interact, driving the dynamic nature of the restaurant's overall beverage program. Through weekly and monthly programming, our team of Sommeliers sheds light on selections from Old Europe and the New World. Innovative offerings include a rotation of original wine, served through coravin device to offer the upmost quality of service.
A Dynamic Beverage Program
Like any good French restaurant, wine is at the heart of Benoit New York. The list features more than 900 references, from iconic French producers to domestic wines, with a particular focus on selections from the East Coast. Since reopening in August 2016, Benoit continues to offer a dynamic and approachable wine program that is complementary to the restaurant's classic yet modern cuisine.
Traditional and Contemporary Design
In collaboration with New York based Dekar Design, Alain Ducasse reimagined Benoit as a classic French restaurant with a more inviting, residential feel and a modern new look. Whites, grays and blues create a warmer yet airier décor and atmosphere while the white washed wood paneled walls, vintage lights from a Paris flea market and stone mantel fireplace all contribute to Benoit's revitalized identity as an authentic Parisian bistro with a New York sensibility. The redesigned entrance now boasts an intimate lounge space, complete with a fireplace and antique club chairs from Alain Ducasse's personal collection. Signature brass elements and red accents from the original Benoit remain in the main dining room, which has nonetheless been refreshed with brighter walls, large mirrors and vintage swing arm sconces, creating a more open space. The once black-and-white bar has undergone a complete transformation, fusing the inside with the outside with vintage porch lights, light gray wood paneling, colorful cement tiled floors and plaster wallpaper, bringing life and texture to the space.
Benoit New York boasts four private dining rooms, located directly above the restaurant on the second floor and accessible through a private entrance.
Les Salons are three exquisitely designed rooms named after streets leading to Benoit in Paris: Saint-Martin, Hôtel de Ville and Rivoli. Ideal for quick business lunches, holiday parties and more, their authentic French décor is reminiscent of traditional Parisian restaurants.
L'Officine is an intimate room set in an original antique 19th Century apothecary from Bordeaux, brought over by boat and very dear to Alain Ducasse. A perfect setting for guests looking for a unique culinary experience that will transport you to Paris.
Alberto marcolongo, Executive Chef
Born in the northern Italian region of Verona, Alberto Marcolongo fell in love with hospitality and cooking at an early age, inspired by times spent in the kitchen with his mother and grandmother.
After his study and numerous impressive positions at celebrated restaurants around the globe, Alberto Marcolongo discovered the world of Alain Ducasse, joining the ranks of the 3-Michelin-starred Le Louis XV in Monte Carlo, and then the luxurious five-star Hotel Plaza Athénée.
Chef Alberto coninued to hone his craft across London, Singapore and Itatly before beginning his first New York journey, as Executive sous Chef at Benoit New York in 2019. (where he followed former Executive chef Laetitia Rouabah). When personal matters brought Alberto back to Europe. He stayed in the Ducasse Paris group with stints at Ducasse sur Seine and Cucina Mutualité.
But Alberto felt a pull back to New York and to Benoit, so when the opportunity arose in 2022 to lead the culinary team at the restaurant that sparked his love for the city, he eagerly accepted.
Now as Executive Chef at Benoit, Alberto upholds chef Ducasse's vision of delectable French cuisine that blends beloved classics with modern inspiration.