Dirty French
French Restaurant and Cocktail Bar$$$$
Lower East Side, New York
The folks at Eater and New York Post like this place. Would you agree?
"Lamb carpaccio, chicken for two, purée de pomme, and beignets."(15 Tips)
"Foie gras terrine, steak au poivre, grilled oysters with herb"(7 Tips)
"Start with the tuna tartar and get the chicken for 2! Outstanding!"(9 Tips)
"The grilled oysters and beignets were fantastic."(7 Tips)
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Kate FurmanJuly 13, 2015The duck l'orange is one of the best aged duck I've had in NYC. Two large pieces of breast meat, aged for 30 days then cooked in a 850 degree oven for 20 mins, perfectly tender and full of flavor.
Jon SteinbackNovember 5, 2015everything is kinda amazing. for two people, I'd go two appetizers and a main so you can sample more. and, with a bigger group, get the chicken and crepes (min. 2 per table); it's unreal.
Josephine SonSeptember 19, 2014Get yourself here! Clams amandine: great! Steak au poivre: great! Pommes purée: great! Bouillabaise: great! Citrus tart: great! Lamb carpaccio: TO DIE FOR! I will be back soon!!!
- Chad HornerApril 1, 2016all the food is a fun infusion of more exotic flavors into traditional French fare, but the standout is simply the bread served with fromage blanc, which is on the house!
harryhSeptember 9, 2014Tartare: great. Oysters: great. Pork chop: great. Mushrooms: great. Pigalle cocktail: great. As far as I'm concerned you can't go wrong. Visit immediately.
Gina FullerJanuary 13, 2015The flatbread is legit. Bass is good. Steak is excellent! Napoleon crunchy & ok. Tuna tartare is spicy & ok. Carpaccio with Mediterranean favors is great & comes with delicious bread. Crepes are good.
Samantha LewisApril 19, 2018he weekend brunch here is extremely enjoyable. There is a live band playing that just sets a very nice mood. The grilled oysters and duck confit hash are a must. More: http://www.brunchwithsam.com
David RosenbergMarch 25, 2015The lamb carpaccio, the terrine and the mushroom millefeuille (sup Pete Wells best NYC dishes of '14!) to start. And then the duck because obviously. Finish it with beignets.
Jason BrewDecember 4, 2015Trendy LES French restaurant serving all means of French influenced food from creole to Moroccan to typical French styles you know. Highly recommended the poached cod!
- Syd LeighApril 30, 2015Chicken and crepes is something to try. The white meat is deliciously dressed in curry sauce and the dark meat is crispy with hints of lime and soy. The bread to start is something to look forward to
Ernesto GutierrezMarch 26, 2017This place leaves an impression: decor, delicious food and beautiful people. Only go for the orange duck if you like yours very chewy. The lamb carpaccio is out of this world, a must.
Julie HicksMarch 28, 2015Def a tough resi to get. Loved the ambience & overall style. flatbread with cheese spread is hands down the best bread ever! Must have the grilled oysters & lamb carpaccio! Both are heaven!
Amanda GluckNovember 3, 2014The foie, lamb carpaccio and frisée salad are the best apps. Duck and steak by far the standout entrees. Get mushrooms, pommes frites and green beans as sides. Skip the chicken for two.
Meredith BlechmanFebruary 19, 2015Great bar scene and ambience. I could make a meal of the flatbread. The mushroom millefeuille was incredible if you like curry. Chicken crepes and cabbage side were delicious. Ice cream is legit.
Allan BeaufourMarch 20, 2015Get the fried oysters as the appetizer. Get the duck and pureed potatoes as the entree. Both stellar dishes. Not as amazed by the millefeuille as the rest of the world it seems.
KellyJuly 15, 2015From the pre-dinner proper cocktail, to the appetizers, to the entrées and sides, right up to dessert, absolutely everything is superbly well done and tasty. Hugely recommend.
J.R. ReedMay 27, 2018A bit on the expensive side but very worth it - carpaccio, artichoke salad are must starters. Duck and pork chop are amazingly well done - would go back for sure!
Brian Van NieuwenhovenDecember 25, 2018Good for unstuffy special occasions. Lots of appealing choices with a little bit of adventure! Strong cocktail menu and wine list
- Jordan MApril 13, 2016Lamb carpaccio + duck a l'orange yields as luxurious a food coma as I've ever experienced.
Dylan StilinDecember 10, 2014No reservation? No problem. Sit at the bar where a limited menu of appetizers and salads will still leave you more than satisfied. Side note: The flatbread hype is real.
Lori LuoMarch 26, 2015Reservations are difficult to get at Dirty French, but the mustard-heavy Pork Chop, the perfectly seasoned Tuna Tartare, and the signature Lamb Carpaccio are well worth the effort.
Ms HeleneMarch 9, 2017The millefeiulle app is actually Finely sliced layers of giant mushrooms formed into a noodle like consistency and crisped on edges to resemble pastry, served with diced kaboucha squash in Viet curry
Xiaoyi LAugust 18, 2015What a surprise! I mean, it is expensive but the food is superb. I liked every bit of it and the service too, very attentive but not too overwhelming. Will go back.
Tian XieAugust 15, 2015A lot has been said for the duck à l'orange (which was excellent), but the mushroom mille feuille is also an excellent appetizer.- Meredith BlechmanFebruary 19, 2015Fun fact: the big mirror in the back of the restaurant has been covered in drip wax by artist Rashid Johnson, in the style now iconic to his practice. I was told he eats there at least once a month.
Danielle WestMarch 22, 2016Had an AMAZING birthday meal here. Everything from start to finish was fantastic, but have to say I was partial to our appetizers, the grilled oysters and kale salad.
Lee CochranMarch 14, 2015Flatbread delicious. Loved the spicy oysters. The vibe is bumpin, even on a Monday. Monte Carlo beverage is all ice - not worth it. But the Grand Prix is awesome albeit tiny
Giovanni D'PalmaAugust 15, 2015The atmosphere and service were great. I liked the food. The appetizer was creative and the duck main course was tasty but overall I wasn't left in awe of anything.
Wilson ZhouNovember 25, 2017Jean-Georges Vongerichten, one of the original gangsters of global French fusion, should be jealous as it's the type of dish that wouldn't be out of place at his three-Michelin-starred flagship. ★★★
StefanieMarch 1, 2016I could eat the flatbread and call it a day. But we kept eating...loved the tuna tartare and the trout.- Marci HyattApril 13, 2016Service is amazing! Food is even better! Start with the tuna tartar and get the chicken for 2! Outstanding!
New York PostSeptember 14, 2014The Moroccan-tinged French restaurant from the guys that brought you Carbone is swarmed by fashionistas willing to forgo their diets for the $39 duck a l’orange. Read more
Hilary Cramer RobinsonAugust 7, 2015The bread is worth the hype and the mushroom thing was good. I liked both the chicken and the duck. I am writing this tip about the waiter, the actual worst waiter I have ever had in a decade in NYC.- Christopher TaiMarch 23, 2015Start with the carpaccio or a half dozen oysters. Come here for the 30 day dry aged duck a l'orange!
AmateurConciergeMarch 21, 2015Can't get in for dinner? Get in at brunch and sample some of the best items from dinner without the hassle of trying to get a reservation
Justin FerrantiJanuary 2, 2017Great date spot. If you book on OpenTable for a special occasion, ask for a corner table and they'll treat you to a complementary glass of bubbly
Giulia MJanuary 12, 2016Flatbread and cheese they bring to the table, tuna tar tar, mushroom mille-feuille, short rib, lamb, pommes frites, chocolate fondant- Natalie YoungNovember 28, 2015Tuna Tartare and Chicken for Two are on point. Good sized portions and great cocktails. Wouldn't come for brunch. Duck Hash is mostly about the concept, not much flavor.
kate kJune 21, 2015Pastries are above average on balance - great flavors but only OK consistency. Coconut madeleines, monkey bread and hibiscus beignet with custard inside.
Aileen TseJanuary 18, 2016the chicken for two was both delicious and fun to assemble (similar in concept to a Peking duck)
Cusp25June 15, 2015Tuna tartare and mushroom millefeuille to start. The delicious bread is served hot with chèvre
The bread and cheese is fantastic and highly addictive. You MUST order the chicken for 2!
Thea RodgersOctober 28, 2014So GOOD. Way better then carbone. Lamb carpaccio, duck, chicken for two, steak were all great. Fun cocktails too! Pricey.
Luke CardyJanuary 1, 2016We went on a Saturday night and the vibe was really cool. Although I ordered the Duck a l'Orange which the waiter advised would be more suited to the women in our party which was a bit strange
Seth ForesterJuly 11, 2016The scallops are very good. Filling as an entrée. The drinks are basic but setting is great. Seating in a Sunday is easy peasy.
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Dirty French
180 Ludlow St (btwn Stanton & E Houston St)
New York, NY 10002
United States
New York, NY 10002
United States
At: The Ludlow Hotel
Dirty French is a New York bistro created by Major Food Group’s Mario Carbone, Rich Torrisi and Jeff Zalaznick.
Open until Midnight (Show more)
- Mon–Fri
- 7:00 AM–11:00 AM
- Noon–3:00 PM
- 5:30 PM–Midnight
- Sat
- 7:00 AM–3:00 PM
- 5:30 PM–Midnight
- Sun
- 7:00 AM–3:00 PM
- 5:30 PM–10:00 PM
(212) 254-3000
View menu on http://dirtyfrench.com/#menus
Features
Credit Cards
Yes (incl. American Express & MasterCard)
Wi-Fi
No
Outdoor Seating
No
Food & Drink
Menus
Brunch, Lunch, Dinner
Drinks
Wine, Full Bar, Cocktails
See More
Other places inside The Ludlow Hotel
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- 8.1
"The Chicken Tagine is fantastic! I highly recommend it. Cocktails are strong and prepared very well. They also have Rose on tap, which is cool. Not on the menu, but available in a carafe for $40."
Justin Breton - 8.8
"best french toast and lemon pancake in NY and they have great service."
Awan A - 8.1
"The lamb burger and the steak tartar are the BEST in the city!"
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- 8.6
"Absolutely beautiful spot, get a glass of wine with their hand cut fries and enjoy being in one of the best places in the city."
Shina - 8.8
"Best gelato in the city! Love the hazelnut and graham cracker"
Rebecca Mazza - 8.7
"One of the best fancy date spots downtown. Unusual and well crafted cocktails and shareable plates."
Ben
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