Balthazar serves traditional bistro cooking from breakfast through to late-night/early morning dining until 12:30 – 1:30am (depending on the day). Opened by Keith McNally in 1997, Balthazar offers a French brasserie-style menu prepared by chefs de cuisine Riad Nasr and Lee Hanson. Diners may order many brasserie dishes such as whole-roasted chicken (for two) and the usual steak frites, and the oyster and shellfish display is one of the biggest and best in town. The wine list is very extensive and can stand up to the job of accompanying any of the multitude of dishes on the menu.
Balthazar is admired for its exceptional design that recalls a brasserie of the early twentieth century. The building is a converted leather wholesaler’s warehouse, which has been turned into a free-flowing space that can accommodate over 200 people in the dining room and at the zinc bar. Balthazar is also available to host special events.
Recommended by MICHELIN guide 2009