Chow BELLA: Bagatelle, Meatpacking District

Bagatelle Inside


Meatpacking District 

One Little West 12th Street, New York, NY 10014


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:French Mediterranean

Attire: Smart Casual

Price Range:$$$$

Serving:Brunch, Lunch, Dinner

Outdoor Seating: Yes

Alcohol: Full Bar

Ambiance: Casual Elegant

Chef Sebastien headshot

Located in the heart of New York City’s Meatpacking District, Bagatelle NY has brought an upscale vibe to one of the city’s premiere neighborhoods. Opening its doors in June 2012 in the former Collective Space at One Little West 12th, the restaurant boasts a French and Mediterranean fare menu, compliments of Executive Chef Sebastian Chamaret. Offering patrons elegant comfort food with a unique style and flare, we were treated to a one of a kind dining experience. The high end décor features sparse white furnishings with bold artwork adorning the walls for a real St. Tropez feel. Our experience began with truffled ricotta and baguette bread as we awaited our first course. Appetizers consisted of Raviolo de Potimarrons, a seasonal dish consisting of butternut squash raviolis sautéed with porcini mushrooms, Gnocchi Truffes a la Parisienne de Nicolas, a homemade gnocchi with black truffle pesto filling in a truffle sauce, and the Ceviche de Crabe d’Alaska. For those who enjoy a fantastic steak, the Chateaubriand- Pour Deux, a 24 oz center cut beef tenderloin is an absolute must.  A warm apple tart and a dark chocolate mousse was the perfect way to top off this delicious meal.

Bagatelle also hosts an indulgent brunch party on the weekends where you will find guests dressed to the nines for an afternoon of fun. As the day progresses, the curtains are drawn and the venue is transformed into a full-fledged club with the DJ spinning house and dance mixes. The brunch menu offers both breakfast style dining as well as some of the restaurant’s favorites. It’s one party you won’t want to miss!

BELLA’s “A” List 


Ceviche de Crabe d’Alaska: King crab le, habanero & citrus “leche de tigre”, smoked trout roe 

Raviolo de Potimarrons: Butternut squash ravioli, sautéed porcini, black garlic foam

Gnocchi Truffes a la Parisienne de Nicolas: Homemade gnocchi, black truffle pesto filling, truffle sauce


Chateaubriand-Pour Deux: 24 oz center cut beef tenderloin, truffle potato puree, red wine and peppercorn sauce – for two


Tarte Tatin a la Pomme: Warm apple tarte tatin, vanilla ice cream

Mousee au Chocolat Noir: Dark chocolate mousse, candied grapefruit rind, almond tuile 

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