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Cercle Rouge
French, Bistro $$$$$
241 W Broadway (b/w Beach & White St.)
New York , NY 10013
French, Bistro $$$$$
241 W Broadway (b/w Beach & White St.)
New York , NY 10013
| (212) 226-6252 See all Soho, Tribeca, Financial District restaurants |
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4 reviews Cercle Rouge - Brunch Review
By Dudes on Foods Dec 03, 2007
This is a bit late, but been quite busy and a bit sick. Last Sunday, we had a phenomenal day with the dudes and it all started with brunch at Cercle Rouge. Great times, but I have to throw in a caveat that we knew some people there, so our experiences maybe different. Overall, I give the restaurant an 80/100. My Menu 1) Ouefs a la Toulousaine - Recommended 2) Terrine de Foie Gras – Highly Recommended 3) Pecan Tarte – Recommended Dish Comments 1) Basically sausage stuffed with soft boiled eggs and breaded and... FULL REVIEW
Cercle Rouge 10 unacceptabrilian stars
By AugieLand Dec 20, 2005
Ok, I know nothing about Cercle Rouge other than that people have been blogging it and I don't remember many people screaming that I had to rush there, so I didn't. Last night, Helmet, myself, and a crew of bacchanals were going to check out Vino Vino but it was closed for a private party. Not ones to let the Christmas season interfere with our wine drinking, we bounced right off, rolled left and went down to Liquor Store Bar which I read had recently reopened. It was closed. Now feeling like the piece of string in the old "frayed knot" joke, we bopped into Cercle Rouge. FULL REVIEW
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Cercle Rouge
By Gotham Gal Nov 18, 2005
I am positive there are plenty of good restaurants in Tribeca, Cercle Rouge is not one of them. They have certainly done their homework. They are a total knock off of Pastis and Balthazaar. They should have gone the extra mile and just knocked off the menu from Pastis and Balthazaar and stole their chefs. Unfortunately, they came up with a similar menu which isn't exciting at all, and the food is mediocre at best. FULL REVIEW
My Dinner At Cercle Rouge
By The Strong Buzz Oct 16, 2005
I think it’s safe to say that the French bistro model has pretty much been done. From Balthazar to Bistro du Vent, New Yorkers are not unfamiliar with frisee salads, steak frites, and faux distressed vintage mirrors. So really, a new bistro is usually not much reason for excitement. But when the chef in the kitchen is David Feau, who cut his teeth at Guy Savoy’s Bistro de L’Etoile in Paris and then worked as executive chef at Lutece, well, you pay attention. FULL REVIEW
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