Le Gratin

Chef Daniel Boulud's Le Gratin is inspired by the ambiance of the bouchons and bistros in his hometown of Lyon, France. The casual eatery at the Beekman was named after his mother's gratin recipes, as well as the classics that he learned to make early in his career. The menu features classic Lyonnais specialties such as the quenelle de brochet au gratin, a rustic dish made of pike mousse crusted with cheese in a mushroom sauce, plus there's a hefty wine list with a focus on regional wines.