Press

“We have proudly served fine French cuisine to our SOHO neighborhood for over 20 years! We are excited about our new location in the Upper East Side”. Bon Appétit. Time Out New York City.

 

 “For the last decade, Jean-Claude  eponymous bistro has found a following by delivering Paris to Soho with barely a nudge in price. The restaurant remains a solid bet when you’re craving rustic French fare without pretense or planning (though they take reservations, you won’t often need one). Count on big flavors and generous portions. Seared foie gras on a sweet potato bed is charred on the outside and creamy within. Meaty bordelaise-sauced hanger steak comes with decadent gratin potatoes. Save room for the exceptional apple tarte Tatin”. Time Out Magazine
For Pretty authentic French Bistro dining minus the airport and cigarette smoke, you could drop into Jean Claude II, the sister restaurant of the original one in Soho, now closed, This charmer is very popular with the neighborhood and deserves to be ..it’s so authentic ….Mari Gold, Cititour Review
 

“If you can’t live in Paris”, there’s this “charming” SoHo French bistro whose “intimate”, “candlelit” quarters make a “romantic” backdrop for “expertly prepared” “classic” offerings; it’s a “perennial date place for the young and budget-conscious”   ZAGAT Survey

 

“Just add a plume of Gauloise smoke, and this little French bistro could be on the Left Bank in Paris instead of planted in the heart of Soho. Simply decorated with bottles and assorted Gallic-themed posters, the dinning room sports a lively atmosphere. Brown-paper-covered tables here snuggle so close together that if you like the looks of your neighbor, it wouldn’t be difficult to start up a conversation about the tasty, classic French fare. ” Michelin Guide

 

Cozy chic SoHo bistro with rotating specials and loyal customers. Owner Jean-Claude Iacovelli, formerly a captain at Bouley, has created a cozy bistro that could have easily been transported—unfiltered cigarette smoke and all—from Paris’ Left Bank. The tables are wedged tightly together and the music and conversation reverberate off the original copper walls. The food is prepared with the finesse of classical French training, and often reflects ethnic influences. The daily-changing specials may include roasted quail with glazed pears or seared scallops with roasted beets to start, and such entrées as roasted monkfish with savoy cabbage, olives and onions. The crème brûlée is notable and the wine list is very reasonably priced. Gayot.com