Boucherie, the French steakhouse and brasserie group with restaurants near Union Square, in the West Village and in Midtown, has posted the hours, menu and opening weekend schedule for its first Upper West Side location, at 444 Columbus Avenue. The restaurant's own page lists special dinner-only hours of 5 p.m. to midnight on Friday, November 6, Saturday, November 7, and Sunday, November 8, followed by its regular all-day schedule.

Where and when

The new Boucherie sits on Columbus Avenue near West 81st Street, a block from the American Museum of Natural History. Once the opening weekend is over, the restaurant plans to serve from 11 a.m. to midnight Monday through Friday and from 10 a.m. to midnight on Saturday and Sunday, according to its location page. The phone number listed for the Upper West Side restaurant is (646) 448-4784.

The nearest subway stop is 81st Street-Museum of Natural History on the B and C lines, about a block away. The 1 train stops at 79th Street and Broadway, two avenues west.

Who is behind it

Boucherie was founded by Emil Stefkov, and the brand describes itself as a cross between a steakhouse and a Parisian brasserie, modeled on the Belle Époque period, with interior details made with French artisans. In New York, the group runs La Grande Boucherie, Boucherie Union Square, Boucherie West Village and Petite Boucherie, and it has La Grande Boucherie locations in Chicago and Washington, D.C. Its location page says the room is meant for weekend brunches, family dinners and celebrations as well as ordinary weeknight meals.

What is on the menu

The Upper West Side menu, already posted on the restaurant's site, is split into lunch, a weekday lunch prix fixe, a weekend late lunch, dinner, brunch, desserts and drinks. The meat program carries most of the weight. A few examples from the lunch menu, with the prices as posted:

  • Prime steak frites, a 10-ounce grass-fed New York strip with herb butter and fries, $52.
  • Entrecôte grillée, a 12-ounce grass-fed ribeye, $57, and a grilled 8-ounce beef tenderloin, $62.
  • Dry-aged cuts aged in house: a 21-day prime New York strip for $90 and a 28-day grass-fed ribeye for $96.
  • Large formats for the table, including a 48-ounce tomahawk ribeye for two at $185 and a platter of signature meats for four to six at $315.
  • Japanese A5 wagyu, served as a 6-ounce petit filet, $125.

The brasserie side of the menu runs from French onion soup ($19) and lobster bisque ($21) to escargots, steak tartare, a niçoise salad with ahi tuna, duck leg confit, chicken fricassée and a lobster linguine. There is a raw bar with oysters, littleneck clams, shrimp cocktail and a seafood tower, plus a charcuterie section with house-made ham, 16-month prosciutto, saucisson sec and pâté de campagne, and a cheese list that includes Comté aged 12 months and Tête de Moine. The sandwich list includes a croque monsieur ($24), a croque madame ($27) and a steak sandwich on a baguette ($29).

For a lower-cost lunch, the weekday prix fixe is $33 from 11 a.m. to 4 p.m., Monday through Friday. It pairs a starter of onion soup or Caesar salad with a main of a croque monsieur, a chicken paillard or salmon. On Saturday and Sunday, a short late-lunch menu runs from 4 to 4:45 p.m., between brunch and dinner.

Wine, cocktails and the room

The restaurant says it will pair the food with a wine and cocktail list, and the drinks menu is posted alongside the food menus on its site. The brand has also published a book, Joie de Vivre: Savoring the Joy of Life at the Modern Table, with recipes for brasserie classics and cocktails and a section on absinthe.

How to book

Reservations for Boucherie's New York restaurants are taken through the reservation links on the Boucherie website. For the opening weekend, plan on dinner only: the doors open at 5 p.m. on November 6, 7 and 8. From November 9 the restaurant is scheduled to keep its all-day hours, opening at 11 a.m. on weekdays and 10 a.m. on weekends. The address is 444 Columbus Avenue, New York, NY 10024, and the phone is (646) 448-4784.

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