WEST VILLAGE — A massive new brasserie is opening in the West Village, and the kitchen will be helmed by the former chef de cuisine of the now-shuttered Meatpacking District mainstay Pastis.
Jerome Dihui is the executive chef at Boucherie, named for a French term that translates to "craft of the butcher."
The herb-crusted rack of venison available from Boucherie's "Butcher Bar" for $38 or $74, depending on the size. (Credit: Brent Herrig Photography)
The eatery at 99 Seventh Ave. South will live up to its name by focusing on quality prime meats from local purveyors like Pat LaFrieda, and will include a "butcher bar" — an open kitchen space with a wood-fired grill used solely for meat, offering dishes including an herb-crusted rack of venison ($38 or $74, depending on the size) and a 36-ounce dry-aged tomahawk rib-eye for two served with bone marrow ($135).
The 36-ounce dry-aged tomahawk rib-eye for two at Boucherie is served with bone marrow ($135). (Credit: Brent Herrig Photography)
The restaurant is owned by The Group, the same team behind other Village dining favorites like Akashi, Dominique Bistro and Olio e Piu.
The space was formerly home of the Circle Repertory Company, one of the most well-respected off-Broadway theaters from the early 1970s until it shuttered in 1996.
The Art Nouveau-style decor features mosaic floors, white tile walls and large wooden framed mirrors.
It will be one of the largest restaurants in the neighborhood, with 320 seats in a variety of different atmospheres, from the open-kitchen Butcher Bar to the lively, bustling main dining room scattered with bistro tables to a cozy mezzanine with white tablecloths to the top floor, overlooking the restaurant, equipped with an indoor working fireplace and intimate banquette seating.
The interior of Boucherie. Credit: Brent Herrig Photography.
A smaller 16-seat dining room is also available for private parties, and has French doors that can be left open for larger events.
A selection of house-made pastas include a mushroom ravioli with black truffle. (Credit: Brent Herrig Photography)
Dihui is also serving up a selection of house-made pastas, including mushroom ravioli with black truffle ($34) and ricotta cavatelli with braised rabbit and root vegetables ($28).
The cavatelli with braised rabbit. (Credit: Brent Herrig Photography)
Other dishes include duck leg confit with truffle potatoes ($31).
The duck confit. (Credit: Brent Herrig Photography)
The cocktail menu makes uses of spirits from France and Martinique, as in the Franco-Mexican War, made from mezcal, Suze, Salers, St. George Bruto Americano, and lime cordial.
The bar also offers top-shelf absinthe and an extensive wine list with options from all over the world.
Boucherie, 99 Seventh Ave. South, 212-873-1616. Open Monday through Thursday from 5:30 p.m. to 1 a.m., Friday from 5:30 p.m. to 2 a.m., Saturday from 11 a.m. to 2 a.m. and Sunday from 11 a.m. to 1 a.m. Reservations are recommended and can be made on OpenTable or by calling the restaurant.