While we are happy to be back open after 51 long weeks of closure due to the gas shutdown nightmare, as the long part is behind us, but the hard part is now yet upon us, getting our shuttered restaurant back into full swing as it once was before Covid and the gas issues combind! Our GoFundMe campaign is still active as we reach just about the halfway mark toward our goal of $70,000. We'd also like to thank all of those that have already so donated generously in order to keep our tiny restaurant alive. After we reach our goal, we plan to have a special plaque made with all the names of those who've helped us in order to commemorate them and, in return, for us to show them our sincere gratitude.
(*Those who donated but wished to remain anonymous
will not have their name listed, but will be acknowledged as well.)
Since 1960, Chez Napoléon restaurant has been a favorite culinary destination in this neighborhood from when it was teeming with many classic French restaurants catering to voyagers disembarking from cross Atlantic ships docked at the Hudson River piers at the west end of 50th street. For many years to come, past the “Westies” and “Hell’s Kitchen” periods, Chez Napoléon remained steadfast as a small, yet tenacious restaurant, much like its namesake, that would stay true to its foundation of serving authentic and satisfying French cuisine, like from back home, on the outskirts of the Theatre District.
It was in 1982 that the Bruno family – actually the third, yet longest, family to own Chez Napoléon – came to stylize, craft, and perfect a menu that showcases and represents most regional specialties throughout France’s broad culinary delights. This is largely thanks to Chef ‘Grandmere’ Marguerite Bruno’s unique know-how of bringing home styled Sunday night dinner, French comfort food from the home kitchen and into a small restaurant setting.
Such classic favorites present on the menu include: garlicky escargots, savory onion soup with melted cheese, decadent duck foie gras, our signature steak au poivre, tasty frog legs, the ever popular beef bourguignon stew, the eventful Bouillabaisse fish stew, our specialty dessert soufflés, and so much more! We also boast very unique, hard-to-find dishes such as: veal sweetbreads, veal kidneys, wild boar stew (when in season), and even calf’s brain served with black butter – reserved for the more adventurous and daring of foodies!
At Chez Napoléon, we pride ourselves in offering a hyper-traditional French dining experience that will transport you to the small French restaurants by the banks of the Seine in Paris. Diners who return to this landmark restaurant time after time seek not just to be fed in a hurry in time for a Broadway show, but rather to take the time to relax and enjoy a well crafted meal that will please any taste and sophisticated palette.
This tiny humble restaurant is now run by Elyane Bruno and her son, William Welles(Yes...he looks scary. He is Goth. He doesn't bite...as long as you behave...), who are very proud to continue this tradition of French culinary Savoir-Faire...especially within these very difficult and trying times for the restaurant industry.
The entire staff here are very grateful to our very loyal and local clientele in helping support us to be one of the oldest classic French restaurants in New York City throughout all of these many, many wonderful years. We couldn't have done it without you!!!
BIENVENUE & BON APPÉTIT!!!
We now make our own homemade French baguette bread for our customers!!!
See how Chez Napoléon owner, William Welles, makes a fresh batch in the video below...
WARNING!!! Do NOT eat Lunch if you plan on having Dinner here! (You will not leave hungry after eating a proper French meal here at Chez Napoléon)
Salade de Mesclun(A medley of nine different lettuces with house Vinaigrette.) $12.00
Soupe du Jour(Ask your server for the flavor of today's soup.) $12.00
Poireaux Vinaigrette (Cold leeks topped with house Vinaigrette.) $14.00
Moules “Napoléon”(Baked mussels with garlic butter and bread crumbs.) $14.00
Artichaud Vinaigrette (Whole artichoke served with house Vinaigrette.) $14.00
Escargots de Bourgogne(Six snails broiled in savory garlic butter.)$15.00
Asperges Vinaigrette(Cold asparagus spears served with house Vinaigrette.) $14.00
Soupe a L’Oignon (Classic French onion soup, topped with melted cheese.)$16.00
Celeri Remoulade(Shredded fresh celeri root with remoiulade dressing.) $15.00
Paté Maison(Homemade country style pork and duck liver paté.) $15.00
Foie Gras (A generous slice of cold duck liver foie gras, served with toast points.) $27.00
Boeuf Bourguignon(Classic French beef stew with carrots, mushrooms, and pearl onions) $30.00
Cervelle de Veau (Calf's brain prepared in black butter and capers) $32.00
Ris de Veau (Veal sweetbreads (thymus) prepared meuniére or with mushroom sauc.) $33.00
Foie de Veau Lyonnaise (Old fashioned sautéed calf's liver topped with caramelized onions) $34.00
Lapin "Marguerite" (Rabbit stew, on the bone, in a light mustard and white wine sauce) $36.00
Steak Frites(Plain sirloin served with Maitre ‘D butter & frites) $40.00
Steak à la Guillaume(Sirloin topped with grilled onions& melted blue cheese, served with frites) $42.00
Steak au Poivre(Sirloin served with choice of coarse black (spicy) or soft green (mild) peppercorn sauce & frites) $42.00
Cassoulet(A very hearty white bean stew with cuts of duck confit, lamb, and French sausage - allow 25 mins.) $44.00
Carrée D'Agneau(Prime rack of lamb (4 chops) served with green beans, frites, and jus on the side - allow 30 mins.) $46.00
Coq au Vin(Half chicken, on the bone, cooked in a dark red wine sauce, with pearl onions) $30.00
Cordon Bleu(Breaded chicken breast stuffed with ham & Swiss cheese, served with mushroom sauce & rice) $32.00
Canard à L’Orange(Crispy half duck served with orange glaze and wild rice - allow 25 mins.) $36.00
Confit de Canard (Slow cooked tender half duck served with frites & homemade cranberry sauce - allow 30 mins.) $38.00
Truit Meuniére(Sautéed whole freshwater rainbow trout traditionally served with butter & lemon) $30.00
Coquille St. Jacques(Entrée portion sea scallops in a cream sauce, topped with melted cheese, with rice ) $33.00
Moules Marinières (Whole mussels steamed in a light cream sauce, served with frites) $34.00
Filet de Sole Meuniére(Sautéed saltwater sole filet served simply with butter & lemon) $34.00
Cuisses de Grenouilles (Traditional frog legs sautéed in our decadent garlic butter) $35.00
Crevettes Marseillaise (Shrimps in a very unique tomato and tarragon sauce, with rice) $36.00
Bouillabaise (The traditional French Provincial fish soup event. Complete with five different fish cuts, mussles, $60.00 (for 1)
and a half lobster. Served with Aïoli and Rouille over garlic croutons.)- share for two people maximum - $70.00 (for 2)
Poire au Vin Blanc(Pear poached in white wine) $10.00
Créme Caramel(Caramel over Flan) $11.00
Mousse au Chocolat(Chocolate Mousse) $11.00
Pêche Melba(Peach over ice cream & melba sauce with almonds) $14.00
Crêpes Suzettes(Three flambéed crepes with orange butter) $15.00
Coupes aux Marrons(Chestnuts in syrup served over vanilla ice cream) $17.00
Cerises Jubilée(Flambéed cherries over vanilla ice cream) $17.00
Soufflé (Grand Marnier (traditional), Chocolate, Vanilla, Peach, Lemon, Raspberry, or Coffee. Must order with main meal) $32.00
Due to our misfortunate past year dealing with the gas shutdown, and not to mention the indoor dining lockdown during the pandemic, we are humbly asking for at least a minimum of one entrée per person to help us get back on our feet once again and keep our tiny restaurant in business.
Thank you for understanding.
(We strictly do not take reservations for 6:30pm or 7:00pm during the middle of our Pre-Theatre seating)
- If your party will be attending the theatre, please tell us your show's curtain time when reserving -
* NOTE: It is best to reserve at least 2 hours before your show to allow enough time to casually enjoy your hyper-traditional French meal,
and have plenty time to get to the theatre
and through their security checkpoint line. We are not "fast-food," and rushing is neither enjoyable nor dignified.
(Outdoor seating and carry-out service are not available.)