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French Brasserie

Balthazar

SoHo, Manhattan, NY 📍 Maps

Balthazar, opened in 1997 by Keith McNally, was designed to evoke a classic Parisian brasserie, even though the building at 80 Spring Street once housed a tannery and a sweatshop. It quickly became a defining force in New York's dining scene, a place where celebrities and media types mingled, and it remains a cultural touchstone. Regulars know that the meticulous, aged details, from the red leather banquettes to the antique light fixtures, are all handmade and intentionally designed to improve with time.

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★ The Legend
Steak Frites
This dish is Balthazar's most popular, with the kitchen preparing around 200 portions daily, requiring dedicated staff just for the potatoes. The steak is served with maître d' butter and perfectly crisp fries, which are soaked overnight and cooked in peanut oil.
◆ Fan Favorite
Escargots
These escargots are a consistent crowd-pleaser, baked in a rich garlic herb butter with an interesting addition of lemon essence. Diners consistently praise the generous amount of butter, garlic, and parsley at the bottom of the baking dish.
● Chef's Pick
Sticky Bun
Keith McNally himself has been associated with the quality of the bakery items, and the sticky bun has been called 'The Absolute Best Sticky Bun in New York.' These are baked fresh daily at the adjacent Balthazar Bakery.
◇ Hidden Gem
Onion Soup Gratinée
While many first-timers might overlook soup, Balthazar's French onion soup was rated the second-best in New York City by the New York Daily News in 2013 and remains a comforting classic. It's a rich and hearty dish made with beef stock, caramelized onions, and topped with melted cheese.
Insider Tip

First-timers often struggle to get a prime table or feel lost in the bustling atmosphere. Instead, try to secure a reservation for breakfast or a late weekend dinner; the room is much more subdued in the mornings, and the restaurant stays open until 1 AM on weekends. This allows you to truly soak in the iconic Parisian ambiance without the overwhelming crowds, and you might even snag a coveted booth.

Every restaurant has its legendary dishes.

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