Flyout Menu
This was our last dinner in New York, which turned out to be a wonderful ending to a fantastic trip. L’abeille is located down in the Tribeca neighbourhood;
It is a cosy restaurant with a bar at the entrance, where guests can enjoy an exclusive à la carte menu featuring select dishes from the fixed Discovery Menu and the Chef’s Tasting Menu. The à la carte option is only available for those seated at the bar, while the main dining area offers the two fixed menus.
Although it is a small space, the design of the tables, chairs, and layout does not make it feel cramped. The best tables are by the window.
Napkin holder
We sat next to the kitchen, just opposite Chef Mitsunobu Nagae doing his final plating. The subtle sounds of the kitchen, the focused movements of the chefs, and the soft clinking of plates added a quiet rhythm to our evening. If I had leaned back in my chair, I could easily have snatched a plate off the pass—though I might have risked a chef’s knife through my hand in the process 😉 It felt like we had the chef’s table, an intimate view of the artistry that goes into each dish – which is a bonus for us.
Japanese Amadai Tile Fish – Cucumber-Herb “Sauce Vierge” – Fragrant Fish Reduction
The best thing about the restaurant was that you could talk to each other in a normal voice. After almost ten days in NYC, our ears had their fair share of insanely loud restaurants.
The pace of the dishes was perfect, and the service was on point, as was the wine recommendation from Megan, the Sommelier. We chose a bottle of red wine, DuMol 2021 from Russian River Valley. Since it was our last night, and we had seen the Sommelier carrying around a bottle like a baby – a Jeroboam of Chateau d’Yquem 2010 – we could not resist having two glasses of it with the dessert dish, Plaisir d’Automne.
Pennsylvania Golden Chicken – Chestnuts – Grapes – Armagnac Sauce
Overall, the dishes had a clear flavour profile: French, mixed with some Asian-Japanese inspiration. Together, they created a cohesive whole and a distinctive flavour profile. Everything was harmonious.
My wife had the additional dish of fresh tagliatelle with aged Comté mousse and shaved white truffles. The tagliatelle was an odd bird, more of an Italian dish that stood out from the overall concept, but hey—it was white truffle season, so who’s complaining?
The dish was good, but not phenomenal like the one at Torrisi. A very nice touch was that when she got her plate, I received an empty one, and they served the bread at the same time so I would not be left completely alone while she enjoyed her pasta. A nice gesture, showing that they pay attention to the little things.
” Plaisir d’Automne” Kabocha Veil adorned with Squash in Many Forms – Fall Spiced Ice Cream
The dish we will remember was the Japanese Amadai Tile Fish with cucumber-herb “sauce vierge” and fragrant fish reduction. It was just beautiful, with a technique that involved cutting up the skin to make a crispy tail, cooked to perfection.
After a holiday filled with dining adventures, some high and some low, ending with L’abeille felt like the perfect finale. Its balance of flavours, thoughtful service, and relaxed atmosphere left us with exactly what we had hoped for—a memorable last night in New York. A place like L’abeille may be small, but it is full of charm, and it left a lasting impression on us as we wrapped up our time in the city.
Petites Fours
First time
One-star
Dinner
Discovery menu
2 1/2 -3 hours
Cozy
4 points (out of 5)
Good selection of french classics with some interesting wines from Usa/ Australia / Spain
Perfect buzz
Yes
Yes
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