Welcome to Libertine New York

“ Amazing french restaurant in the west village. The duck was perfectly crispy and tender— I personally could’ve done without the sauce that comes with it. But I liked how they do the duck two ways with the mash that accompanies the main. The saucise was very good— a tad salty tho but very good overall. However, the star of the show was the salade maison. Kisses to whoever made that salad. perfectly crisp, perfect herbage, perfect salt level. ”

“ I had a lovely lunch here on a Saturday afternoon. I walked in by myself and was able to snag a table right away. The lunch menu is rather limited in a good way. They stick to what I would consider to be Parisian lunch classics. I ordered the croque monsieur and let me tell you….it truly rivals any of them I had in Paris. I would argue it was better. The bread was perfectly buttery and flaky and the proportions of all the ingredients were so well-balanced. My server took good care of me and made sure my drinks were always full. As far as the interior, I appreciate how spaced out the tables are. They didn’t try to just cram as many spots as they could into the restaurant. The owner was the one seating customers. I always note that. Libertine is one of the best lunch spots I’ve been to in a while. I will have to come back for dinner sometime. ”

“ Delicious food and great service. The Duck was delicious. They serve the breast and the leg part separately with the latter oven backed with mashed potatoes. Wine list was rich and reasonably priced. I had chocolate mousse for desert and was excellent. Service at the bar was very friendly. I would go again . ”

“ Bar seat with Eric driving the boat. Expert wine selection for me. Anchovies were served warm which was lovely. Tomato salad perfectly ripe. Duck with foie gras was divine. Spacious. Lovely experience. ”

“ Chalkboard menus bereft of adjectives add to the experience as they enable waiters to have a real discussion about food with the people at the table. Their service team relishes this & takes full advantage - it works. Libertines cooking is great. The classics are as well executed and flavour forward as you could hope. The wine list is creative and interesting, the room itself well arranged and quite beautiful - unlike in French bistros, there’s actually room to breathe. Don’t skip bread and butter, in fact go further and actually visit butter mountain in the kitchen. Highlights were the scallop & the near famous duck. The steak tartare had all the balance you’d want with great textures - the chocolate mousse was a chartreuse infused outrageous decadence. Personally I’d skip the much celebrated eggs mayo, unless you have a particular connection to that combo. Our server, (I think his name was nick) deserves special praise - great care and attention, very generous in spirit - a wonderful host. Will return. An easy 5 stars. ”

“ NEW CHEF ALERT!! We heard Chef Matt took over Libertine and made a trek to try the food — and it was INCREDIBLE! The Duck Deux Facons is a perfect combination of comfort and refined and could easily be split by two who don’t bring their hunger. But for anyone with an appetite I couldn’t more highly recommend the Gnocchi Parisienne, tartare de boeuf and pommes dauphine. We also got the seasonal tomato salad special which was to die for, for anyone reading this review shortly after written. For dessert we got the chocolate mousse and it didn’t disappoint. The manager, Trent, was incredibly welcoming and friendly as was our waiter, Matt. 10/10 experience — we’ll be back soon! ”

“ Cool bistro atmosphere and great wine list. The experience was more or less as expected but they could do better with service and food. Server did not mention that the halibut had a creamy sauce, even though I said I was passing in another dish because it had heavy cream. Bread in bread basket, which you have to pay for, was chewy. step up! ”