PASTIS

Keith McNally and Stephen Starr drove the revival.

Famed French Bistro Pastis Reopens in NYC

Today, Pastis, the French bistro that once helped transform the social landscape of the famed Meatpacking District upon opening in 1999, reopens its doors in NYC. The revival of this important restaurant is driven by two James Beard Award-winning restaurateurs, Keith McNally and Stephen Starr.

Located just steps away from the original address, at 52 Gansevoort Street, the new restaurant location features elements of the original such as the classic curved zinc bar outfitted with signature white subway tiles, vintage mirrors with handwritten daily specials, and a mosaic-tiled floor. The menu, featuring breakfast, lunch, dinner and weekend brunch, is newly invigorated but includes the classics that made Pastis one of the city’s most sought-after dining destinations.

Keith McNally, the original owner of Pastis, and Stephen Starr, founder of STARR Restaurants, teamed up to revive the restaurant which closed in 2014. McNally leads the design of the space while the STARR team focuses on culinary development and day-to-day restaurant operations.

The partnership represents an exciting collaboration between both restaurateurs in a neighborhood they once helped cultivate.

When McNally first opened Pastis in 1999 on Ninth Avenue and Little W 12th Street, it was one of the pioneering Meatpacking District restaurants. It soon became an institution and a celebrity hotspot followed by crowds of consumers as the area expanded. This led to a flourishing dining scene, including Starr’s Buddakan and Morimoto, which opened in 2006. The bistro-inspired menu was created based on Pastis’ already-beloved dishes.

It features classic French hors d'oeuvres such as Tuna Crudo with sauce ravigote, Escargot a la Bourguignonne, and Herring with warm potatoes; along with a mix of salads and sandwiches like the Salade Niçoise with red wine vinaigrette, the return of the Steak Sandwich with onions and gruyère, and a Cheeseburger à l’Américaine. Entrées include Skate Moutarde; Duck aux Olives; and a Steak Frites section with different meat cuts like the Filet with sauce au Poivre. The breakfast menu is comprised of traditional French dishes such as Ham, Egg and Gruyère Crepes and Quiche Florentine, balanced with familiar American classics like Avocado and Toast with poached egg and crème fraîche, Eggs Benedict with Parisian ham and Hollandaise sauce, and Buttermilk Pancakes.

Desserts include artisanal sorbets and ice creams with creations like the Coupe de Cerises (kirsh, pistachio ice cream), among other French confections. The beverage program features a selection of cider, beer and of course, Pastis served with ice and chilled water.

However, the main draw is its comprehensive French wine list, with red, white, rosé and sparkling wines from the most classic regions of France, highlighting both traditional and modern styles of winemaking culture.

The list is meant to transport each diner to a Parisian bistro, taking guests on an oenological tour of France while also conveying the simple pleasures and comforts that draw people to bistro dining in the first place. The restaurant has 180 indoor seats and an outdoor patio that seats 30

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