Travel 2 minutes 29 March 2024

Chef Alain Verzeroli Shares His Favorite Dining Spots Around New York

The MICHELIN Starred Chef and longtime protégé of Chef Joël Robuchon opens up his address book for The MICHELIN Guide.

Chef Interview My NYC NYC Editor's Pick New York

Le Jardinier, French for “the gardener,” is a fitting name for the airy Midtown East restaurant led by Chef Alain Verzeroli. From the vegetable-forward dishes to the green marble floors and plants lining the walls, this gem exudes a lush, garden-inspired atmosphere. The menu reflects Verzeroli’s dedication to fresh, seasonal ingredients.

Verzeroli honed his craft over two decades working alongside the legendary Joël Robuchon, a collaboration that spanned Paris, Hong Kong, Tokyo, and New York. As Culinary Director of The Bastion Collection, Verzeroli now oversees more than a dozen hospitality concepts, many with MICHELIN Stars and MICHELIN Keys.

Today, Verzeroli calls New York home. Here, the celebrated protégé of Chef Joël Robuchon shares his favorite spots, from chic coffee shops to late-night jazz bars.

In a city with no shortage of great coffee spots, which is your favorite?

For coffee, I love going to Ralph's on Madison & 72nd Street, especially in the morning when it’s quieter. It’s close to where I live and they have a truly delicious blueberry muffin that I like to enjoy with a latte on one of their sunny outdoor tables.

What's your go-to lunch spot?

Sometimes I like a classic bagel with cream cheese and smoked salmon combo. For that, I’ll go to Sadelle's in SoHo or Russ & Daughters. For lunch, I enjoy quieter restaurants—nothing too noisy—and L'Avenue at Saks is my place of choice. It has classic cuisine and a comfortable and serene atmosphere.

New York is a city that never sleeps. Where do you go to unwind after-hours?

I love Baretto, the jazz bar at Fasano New York. It’s a great setting and vibe, you're never too far from the stage and the singer, and they’ve managed to create an intimate space for a rather large venue. Their program is always changing and well-curated.

The classic New York spread at Russ & Daughters Cafe is always a good idea. (© Russ & Daughters Cafe)

What is your guilty pleasure (and where do you go to satisfy it)?

I love sweets, so I will say Lysee from Chef Eunji Lee is my guilty pleasure, which is a very refined, delicate pastry shop where the offerings are executed with great technique.

Let's say you're celebrating a special occasion—what's your go-to restaurant?

If we’re celebrating something, such as a birthday, we love Le Coucou. Their unique atmosphere and light quality at night as well as their refined but not overly sophisticated or complicated French cuisine make for a fantastic experience. We also love Atomix for a guaranteed great culinary experience and fantastic hospitality from Chef Junghyun and Ellia Park. It reminds me of the restaurants in Japan, where I used to live for 18 years.

Where you'd take an out-of-towner?

I try to show people who visit different districts and neighborhoods of New York—the West Village, Tribeca, SoHo, Upper East Side, Financial District, and more—because you can feel and enjoy the fantastic diversity and cultures of New York, not only with food offerings but within the different crowds and vibes. New York has always been such a vibrant and energetic city—unlike any other.

New York chefs loves Le Coucou. (© Evan Sung)

Outside of the restaurant world, what is your favorite place in New York?

Central Park, of course, for its size and ever-changing atmosphere with the seasons. Just off the park, the Solomon R. Guggenheim Museum, that has such unique architecture and I’m always amazed by the natural light that comes from the dome along with the circular ramp.

Where we might find you on your day off when you’re out and about?

In the morning, at Central Park, and in the afternoon, shopping in SoHo or in the West Village having a delicious lunch at L'Artusi. I also love having aperitivo time at my secret place—a cute terrace very close to Central Park with Italian drinks, cheese, and charcuterie.