If you’re looking for the best French breakfasts in New York, look no further. Some of my favorite restaurants in New York happen to be French, which made me wonder if I prefer Paris to this concrete jungle filled with every cuisine. But then I realized, I love the New York-take on Parisian food, such as bread bowls filled with pastrami, croissants stuffed with crème pudding and cronuts. I’m sure you can’t get any of that for breakfast in Paris.
There are two reasons why there’s always a line at Buvette. The food is dreamy, but it’s also very small (including the tables, le petit cutlery and the tiny garden in the back). But none of that matters once you bite into the bacon and egg waffle sandwich, or once the creamy scrambled eggs with prosciutto and parmesan melts in your mouth. Carbs and butter are wonderful things.
Lafayette Grand Café & Bakery:
The outdoor patio at Lafayette is a reason alone to go here for a French breakfast, but the food is equally as pleasant. Expect your smoked salmon benedict to be served in a cast-iron skillet with picture-perfect toast, your croque madame to be paired with crispy fries, and your lemony pancakes to be topped with fresh berries. If this doesn’t make you happy, we can’t be friends.
If I had to choose one favorite French restaurant in New York, it would be Maman. From the lovely staff with their French accents to the vintage décor and incredible homemade pastries, everything just makes my heart melt. For the best experience with table-service, head to the Tribeca location and order the breakfast sandwich with sweet bourbon bacon jam, the rabbit hole with honey-roasted pastrami or the waffle-iron hashbrowns. Good luck walking passed the creme brulee croissants, nutella beignets and white chocolate pretzel cookies.
Located in the West Village, Dominique Bistro is oh-so pretty with all those plant pots outside. But it’s also very expensive. Seventeen dollars for scrambled eggs? Nineteen dollars for a croque madame? TWENTY dollars for eggs benedict? But that croque madame with ruban blue and gruyere cheese is extremely cheesy, buttery and comforting. And it’s also very big, so you’re all set for the day.
Am I really including the cronut on my blog? Yes. I don’t care what others say; the hype around this croissant-donut hybrid is totally worth it, and still going strong after four years. With the cronut flavor changing each month, incorporating seasonal ingredients and interesting combinations, there’s always a reason to try one more. Cronuts sold out? Don’t worry, the DKA pastry is a caramelized crunchy croissant-like dough that is just as sweet and satisfying.
