Antoine Westermann already has three Michelin stars to his name, which is a good place to start when opening your first restaurant in New York.

After many months of planning, building, and perfecting, the New York outpost of favourite Paris Bistro Le Coq Rico has finally opened. The Alsatian chef has partnered with Francis Staub - owner of Staub cookware company - to launch the new restaurant in the Flatiron District. 

Specializing in all things poulet, the 3,000- square-foot space features an open kitchen with rotisseries spinning and a plancha, a bar, and a spacious dining room. The team are currently on the hunt for an American bird with the flavor of the famed French poulet de Bresse to serve alongside other poultry such as guinea hens, ducks, squabs, and turkeys, with recipes inspired by the Parisian original.

Although somewhat bigger than the original Montmartre location, this younger sibling remains true to its stylish roots, transporting diners to Paris, even if just for a few mouthfuls. 

Ideal For

Perfect poulet.

Signature Dishes

Whole-roasted birds, duck rillettes and fried chicken heart.