MICHELIN Guide’s Point Of View
Savoring a meal at this ever-charming bistro is like taking a break from the constant evolution that is life in New York City, where tastes change faster than you can tweet. The red-lacquer façade, claret-velvet banquettes and sophisticated clientele are all much the same as when Quatorze Bis opened over 25 years ago. Though the ambience's timeless appeal is noteworthy, the traditional French cooking is their key to success. Frilly chicory, drizzled with hot bacon fat and red wine vinegar and pocked with lardons, croutons and shallots makes for a very hearty, très French salad. Seafood sausage is plump and studded with sweet red pepper and pine nuts. Daily specials keep the menu fresh, with dishes like striped bass served beside a creamy sorrel sauce.