Racines

Went to Racine’s tonight with high expectations, but what a train wreck. The service was terrible, from beginning (long wait for waiter, water, menu, sommelier, etc.) to end (they can’t produce a check ???).
Food first. We each (two of us) ordered the squid appetizer. After 5 minutes, the waiter came back to announce that there was only one portion left, so I changed my appetizer order to red snapper crudo. After 5 minutes, the waiter came back to announce that the kitchen was out of the crudo, so I ordered the clams. 10 minutes passed and the appetizers arrived — my clams and my companion’s … veal tartare. Oh yes, we forgot to tell you that there really was no last portion of squid available, so we brought something else. Without asking what you wanted. We complained. As recompense, they brought more clams and an order of the sunchoke appetizer.
After getting through that, the main courses arrived, my hanger steak and my companion’s sweetbreads. He liked the sweetbreads. No one had ever asked how I wanted the steak cooked; it turned out to be rare, which was ok. What was not ok was the serving — $ 34 for two narrow, 4 ½″ long slices of steak. The arithmetic is easy — $ 17 per slice. Not acceptable.
The food was all good, very tasty, good preparation, looked good on the plate. But they don’t seem to have any idea how to actually run a restaurant.
The wine service, on the other hand, was excellent, and the restaurant is after all known as a wine bar. I asked the sommelier for some help with a medium weight French red and suggested to him a couple of possibilities I had identified. I was a little nervous when he informed me that the Burgundy would be pinot noir (uh, yes) but we then looked at several interesting ideas. We ended up with a beaujolais grand vin Morgon, which I would have never ordered from a wine list (having had some bad Morgon experiences some years ago). It was at a lower price than some of the other alternatives I had proposed and I was very impressed that he had not tried to upsell the wine. The Morgon was totally delicious and went perfectly with the food. The wine list is amazing, with lots of unusual bottles from $ 120 — $ 250 (and up) but plenty at lower prices, too.
So go to Racine’s, sit at the bar or at one of the high tables up front, order some appetizers and an interesting bottle of wine & have a good and rewarding time. But, unless there are some major changes, skip the restaurant.

I still love this place. And if you are a wine lover you will love this place too. The wine list is extensive, interesting and well curated. The people at Chambers Street know what they are doing, and you can see that here. I’ve been here many, many times. To eat and for wine events. The chef is amazing. His food is undoubtedly delicious. I do think this place has a cultural translation problem. This is just one man’s opinion, but I think in order to make it here in the US, Racines needs to pick a direction to go in. Fully embrace the wine bar, and drop the ridiculously high prices and small portions of delicious food. Or, fully embrace fine dining, and improve the service dramatically and make the dining room more conducive to that experience. If it were me, I’d push into the American version of a wine bar. This way you can keep the current service, keep the current aesthetic and have the chef prepare some amazing modern takes on classic wine bar food. Lower the price points dramatically and increase the portion sizes. Make this the wine bar with the best food in the city. Maybe do a private room, or enclose off the kitchen area where 8 or 9 diners a night could do a fancy tasting menu with the chef. The current concept is causing this place to linger in some sort of self imposed delicious purgatory.

Cute décor, low-​key ambiance… but unfortunately I think their pâté made my colleague and I sick. Had stomach pains that night and my colleague didn’t show up to work for two days. It’s 3 days later and I’m still recovering. Not sure what else to say

I came here twice for a date and this is probably my favorite French restaurant. Everyone is very friendly. I’ve been happy with the service and the food. The guy I’m seeing is gluten and dairy free and they always do a great job of accommodating to his healthy needs. I like the atmosphere and how there’s a cute little counter space to sit at and watch everyone prepare meals. They take great pride and joy in their work. I also had desert wine for the first time here. Lovely selection and I’m a fan of desert wine now!

Amazing, every dish was prepared beautifully by someone who obviously knows what they’re doing. Wine was incredible and service was perfect! If your craving a Parisian meal, I suggest you make your way to Racines.

I went for a nice date night in New York when I was visiting from out of town. We sat at the chef’s counter and tried the chef’s choice tasting menu so we let chef Frederic select our menu. This was one of the most fantastic meals I have had in a very long time. The 5 courses plus the extra chicken liver pâté snack to start were fantastic.
The first course was an extremely creative uni dish that was a very special combination of flavors. The next course was the squid appetizer, which was excellently prepared. Tender and with a great base of fennel. Next was the pollock with a truly unbelievable sauce (white wine reduction with some twists) that really left me wanting a bottle of it to take home. The last dish before dessert was the sweetbreads, which were absolutely delicious. Finally, the chocolate tart with sea salt was an excellent way to end the evening.
Overall, the atmosphere was energetic at our seats, because we watched everyone working in the kitchen and interacting. The restaurant filled in pretty solid by 8:30pm, and everyone seemed to really be enjoying themselves.
I would strongly recommend this place.

I love this place because it introduced me to the delight that is sweetbreads. (It’s the thymus gland of a cow. Or all you need to know is, it’s extremely tasty.)
Sweetbreads here were so good that ever since, I decided to order it whenever I come across it on the menu, anywhere. That is unfortunately a short list, includes a highly raved French restaurant in Philly, and one three Michelin-​star French restaurant in NYC. But at these places, it’s only been a disappointment, because of how amazing the dish was at Racines.
Don’t quite remember the rest of the meal, other than that everything was pretty good quality across the board. Apparently the owner also runs a Michelin star restaurant in France. Here’s to hoping this place gets noticed too.

My wife and I recently returned from a trip to France. We can confidently state that the food at Racine’s was on par with the best we had on our trip. If you like contemporary French food (and you should; it’s very good), you can’t do any better in NYC than Racines. We have been frequent visitors to the restaurant, and each time we have been impressed with the quality of the food, the inventiveness of the cuisine, the depth of flavor in each dish. The wine list is excellent, too. Tonight’s scallop, squid, and salmon appetizers, the rabbit main course, and the panna cotta dessert were all excellent. This place deserves a Michelin star or two.

My sister and I took my dad here for Father’s Day since he is a big fan of wine. We each ordered the chef’s tasting menu and almost every dish was impressive to me in terms of taste, texture and presentation. Mmm, I posted most of the photos here on Unilocal a while back. I’m looking forward to returning soon since they have a seasonal menu.

Do not be misled by the reviews and ratings as I did. Racines is an intimate downtown bar, designed with the wine lover in mind, and not the foodie. With that being said, this is first and foremost, a wine bar. Unless you plan on following the formal french tradition and ordering several courses from their very limited menu, you will leave disappointed and hungry. And by several entrees, I mean at least four per person. Other than being served specks of food on a large plate and being charged an average of $ 35+ per dish, the food was just ok. I would come here for a glass of wine, but not to eat. A slice of pizza across the street is more filling than the amount of food you get for spending a $ 100 bucks here.

We were very excited to try Racines after reading positive reviews here… the excitement was eventually replaced with disappointment & regret.
I made a reservation on Open Table for the 3 of us at 7:30pm on a Friday night. I made sure to note that we were «Looking forward to a lovely dinner at Racine’s to celebrate our 16^th anniversary.» We were including our 11 year old food loving son.
We were more processed than greeted by Racines hostess whose gaze never seemed to stray from her iPad. She paused and then started to lead us to a high top table adjacent to the bar. I reminded her that we had a reservation and were celebrating our anniversary. She then wandered towards the front window and seated us at a small marble topped bistro table. Waaay too small once you see the plates!
Our server offered menus, wine list, and let us know he’d send the sommelier shortly. I note that the wine list is QUITE pricey (the range from $ 36 up but weighted heavily in the $ 80+ range.) The sommelier arrives. I point out the 3 or 4 we’re deciding on (in the $ 50 range). She then suggests 4 – 6 others all in the $ 80-​$ 100 range. Ok. She’s not on our side. «Never mind» I think to myself. «We’ll take the Albarino ($ 52)». Apparently, Racines thinks «sommelier» is French for «pump price».
We order our appetizers
«Squash Blossom –Lobster, Morcilla, Spiced Carrot Foam» $ 20
«Burrata — Broccoli Rabe, Pine Nuts, Olives, Lomo Iberico» $ 21
The appetizers arrive in ridiculously over sized bowls (see photos) and are squeezed onto our tiny bistro table that is already straining to bear the basic glassware & bread plates. This is NOT going to work. The sommelier arrives with the wine. I direct her attention to the cluttered condition of the table. I ask if we can have a table more suitable for dining. She replies «Well, the other tables (6 or so empty) have reservations» I remind her that we were also a «reservation.» She approaches the iPad hostess and returns. «It’ll be easier to move you after you finish your appetizers.» Uh, ok.
We turn our attention to… the food! What there is of it… The bowls, as I’ve mentioned, are massive. The appetizer portions are not. The burrata is delicious and fresh. However, you are only given a little more than a large tablespoonful, the top decorated with the other ingredients. $ 21 is an extraordinary price gouge on this plate. The single squash blossom is stuffed with a lobster based soft filling topped with the carrot foam and a single 1/​8″ slice of morcilla (blood sausage) and a small chunk of lobster on the side. The dish is quite tasty and appealing to the eye.
We then move to our more appropriately sized table. Like a vast savanna compared to our bistro table. Our entrees arrive shortly thereafter. My son orders the tuna appetizer as his entrée.
«Tuna — Harissa, Peach, Cilantro Granita» $ 16
«Seared Scallop — English Peas, Carrots, Ginger Emulsion» $ 32
«Rabbit Special — Smoked Ricotta Agnolotti, Summer Squash» $ 36
The giant bowls we observed are also used for most entrees. Apparently, the decision makers at Racines believe the guests will be satisfied by the visually stimulating sight of the size of the enormous white bowls/​plates as opposed to what they contain. My wife is served 3 perfectly executed scallops that are quite good. After all, they are $ 10 each.
I’m served my entrée composed of a small cube of rabbit confit in the center, two roulades of rabbit flank, 3 agnolottis and several pieces of young roasted green squash. The confit was well seasoned and delicious with the exception of a small bone that was undetected during preparation. The roulades were badly flawed. The exterior (thinner part of the roll) were leathery and not appealing in flavor or texture. The centers were juicy and quite nice but for the raw interior of one of them. Unfortunate. The squash were excellent. The agnolotti were flavorful. No issue with the price or portion size for me. Sadly the execution wasn’t there. I alerted the waiter to the raw rabbit bite & confit bone. He apologized on behalf of the kitchen. In general, our waiter returned rarely to fill water or wine without being asked. We finally just asked for the bottle to be left at our table. He simply said «Sure.» Poof! He was off.
Our conversation began to wind towards were we might go to have dinner afterwards since my wife and son were still very hungry and I wasn’t sated either. We discussed heading over to Blaue Gans for sausage and pretzels. Our waiter returned to ask if we wanted dessert. Did we? We decided to order one to share as my wife absolutely loves panna cotta. The waiter returned with all three as an apology for the raw rabbit.
Panna Cotta — Bay Leaf Infused, Plum $ 1
Chocolate & Caramel Tart
Cheesecake — Apricot Marmalade, Straw
Without exception each dessert was delicious. I favor the cheesecake.
Overall, I think the staff are too remote. The price/​portion ratio is disproportionate. I don’t believe we’ll be returning.

Nice room, fairly subdued. Our server was new but sweet if a bit tentative. We ordered three appetizers and one entrée to share and were very impressed over all, especially by the fluke with avocado and hearts of palm and the lamb with eggplant and harissa.
The burrata was the weak link — not a very exciting presentation or combination of flavors. Sommelier was very helpful with a wine selection. Didn’t try dessert but would happily return.

One of the most fabulous meals we have ever had and we have had the honor of eating in some of the best.

Long overdue review of Racines — considering I have been over 30 times and had 30 extremely positive experiences at this establishment.
The wine list is spectacular — even the wines by he glass. The staff is extremely knowledgeable and always has great recommendations.
Food-​wise, I have tried many items on their menu and have been blown away every single time. Risotto, scallops, steak, lamb, squid. you just can’t go wrong.
Great for a date, a meal with friends or a business dinner.

I recently had a very good experience at Racines. I first heard about them through Chambers St Wines, due to their notable and impressive list of natural wines and the partnership they have with the store. Their Michelin-​starred chef, Frédéric Duca, is no slouch, either. My friend and I came for the wine, but stayed for a meal, and I’m glad we did.
The space is somewhat minimalist and modern, but warm and comfortable. We were seated at a table right near the kitchen, which is open. It was nice to be able to watch the chefs at work and see all the beautiful plates being prepared. If you are an oenophile, you should really come here for a glass or two, if not a bottle. The list is fantastic, mostly French, and there are some serious chestnuts available. We scored the last bottle of 1993 Raffault Chenin Blanc from Chinon that they had, and it was in incredible condition. You can be sure that the provenance of the wines here are about as good as you’re going to get anywhere, short of consuming them directly at the château.
The wine paired beautifully with the following dishes, which we shared:
– Chicken liver pâté with toast points. HUGE portion and absolutely decadent.
– Squid with gnocchi in bouillabaisse. Delicate and tender, savory and briny.
– Fluke crudo with hearts of palm, watermelon radish and avocado. Interesting combinations, nice textural contrast and beautiful presentation.
– Red snapper with fennel and clams. Wonderful flavor and excellent balance.
– Sweetbreads with fingerlings and morels. The best rendition I’ve ever had, this dish was ridiculously good.
Overall, I really liked Racines. The service was helpful and present, but not intrusive. Everyone we interacted with, from the bartender and sommelier to our server, was professional and welcoming. I am not sure how other diners could have had such polar opposite experiences, but I guess everyone has an off night. We were fortunate to visit when they were firing on all cylinders. If you are a wine geek or just enjoy elevated Parisian bistro fare, I highly recommend a visit here.

For fair /​poor service, I usually tip 15%. This is the first time in my life I’ve ever tipped $ 0.
I don’t know where to begin. We had a 9pm reservation, but were directed to the bar right when we got there — the hostess directed us to the «back of the bar area» where we went. The bartender said «we’re happy to serve you, but this area of the bar is the service area and so you can’t stand here…» and so we returned to the front of the bar like a couple of amateurs. We were seated at 9:20pm. Not a great start, but that’s okay.
When we got our dinner menus, I also asked for the dessert menu. The waiter initially hesitated, then said «typically, our guests order dessert after dinner.» Yes, mister, that’s what I typically do. However, and I explained «one of the reasons why we came here was to try the chocolate tart — something that one of my colleagues highly recommended, and I wanted to put an order in just in case you guys run out or something.» He didn’t bring us the dessert menus until we asked him a second time. We ordered the chocolate tart and madelines, he walked away curtly.
Do you know any of the following terms: Fregola Sarda, Anglaise, Harissa, Kohlrabi? Me neither. When we asked the waiter what these things were, we got a douchy, condescending reply. I’m sorry that these words weren’t on the SAT, but you’re our waiter! You’re supposed to help us understand what we’re eating!
For appetizers, we ordered the sea urchin pasta and the trout. It was all delicious. We mopped up the sauce with the sourdough bread. I thought the trout was good, too — it was placed on a bed of cauliflower and squid ink purée (weird!) and there was caviar and baby cauliflower sprinkled throughout the plate. The actual trout was two small pieces, and had a nice sear and marinade. Awesome my girlfriend didn’t like it (and so I ate most of it)
We waited 45 minutes between the appetizers and the entrees. No apologies or any other interaction with the waiter.
We ordered the scallops and lamb for our entrees. The scallops were quite good — the sauce was similar to the sauce of the sea urchin pasta, so it got to be a bit too much after awhile. There were 5 or 6 small scallops each with a nice sear on both sides, and the sunchokes were done three ways — thinly sliced and fried, pureed, and roasted. All three were great! The lamb was a bit of a disappointment — although it was cooked nicely, it wasn’t the best cut of lamb — there was a small bone in one of my pieces, and the other two pieces had some cartilage which was hard to chew through. There was also no cohesion in the three sauces — the lamb jus was very good, but there was a red sauce that tasted like something from Chipotle, and a green mint sauce that was very strong.
While waiting for our desserts, the waiter came by and apologized that they had run out of the chocolate tart. «Don’t worry,» he said, «we still have the madelines that your colleague recommended.» ARE YOU KIDDING ME? My colleague recommended the chocolate tart. THE CHOCOLATE TART
My view is that your waiter is supposed to be understanding, provide good service, and help negotiate between the demands of the customer and the kitchen. And so I tipped him nothing.
If you enjoy the following, this place is for you:
–pretty hostess (girlfriend’s words, not mine)
–being seated 20 minutes late for your reservation
–being mis-​directed in a busy dining room and moving around awkwardly (think movement in the Tokyo subway system)
–waiting over 45 minutes for your food
–being lied to
–condescending service
I feel like such a douchebag not tipping him and writing this review, but this was just such a terrible dining experience.

This review is for the service and not the food as we were not able to try any of it. Came here for a reservation on a weekend night, we arrived on time and were told that our table was not ready so we waited at the bar. The restaurant was nice enough to offer us a half pour of bubbly while we waited.
30 minutes after our reservation we were seated at our table. We sat waiting for 10 minutes while no one came up to us to either give us menus or water. We waited. Finally, a busboy showed up with the amuse, a soup of some kind. I asked him for menus. A few minutes later a man arrived, whom I presumed to be our waiter. He looked at our soups, which we had not touched, and said «have you ordered? These are not yours!» He then took our soups and walked a few feet and dropped them off at the very next table.
I was shocked. He didn’t even ask if we had tasted the soup! I mean if this is happening in the dining room what is happening in the kitchen?!
The hostess came by and asked us if everything was okay. I think she saw how confused we looked. I told her about the incident, to which she replied, «well if you don’t like it you can leave».
So my wife and I left. It’s sad, we really wanted to try this restaurant.

This review is long over due :/​It took me exactly 6 months before I returning to Racines. Just like the first time, I stopped by here out of a rim: another 10 hour work day, I was looking for some good food, wine and luckily, good services to sooth my nerves. But I have to say, Racines was totally outdoing itself than at my first visit!
Same good services, good wine selection, even better food!
Straight to the point. To start, I was offered the mushroom veloute con white truffle! (disclaimer: it was complimentary ;). Boy, I love truffle~~ The aroma perfumed on top of the creamy, earthy wild mushroom purée, blended with sage, hazelnuts. Cherry on top, a perfectly steamed egg dropped in the middle! That my friend, is not food, but ART.
Coming up, apps. I got the squid stuffed with swiss chard (thank god, no more kale), dressed over parsley jus, squid ink and bottarga (or botarga in Spanish/​Catalan), aka cured fish roe. The squid was perfectly cooked, just right amount of chewy-​ness and sponginess. And the swiss chard, little bit crunchy, provides great contrast to the meaty, soft squid muscle. I really enjoyed this dish, prob my favorite of the night.
For entrée, again per recommendation (bar tender was amazing), I got the scallop with acorn squash agnolotti and shitake, in Chardonnay dressing. Sprinkled upon, chopped, roasted pecan. Enough said. It is the taste of late-​fall/​winter. This is exactly reflects chef Duca’s cooking philosophy: transforming the ingredients without sacrificing their integrity.
Thanks again for another amazing dinner. PS. I made a new friend with a fellow patron at the counter :) I shall be back soon as the menu does change seasonally.

This review is for drinks only but whoa — great place! Love the atmosphere/​décor, great bartenders, and fantastic wine.
Looking forward to going back and trying the food!

This spot is a good respite to the Fulton st area. I came for a light dinner.
Grab a seat by the counter if you can, though there didn’t seem to be much traffic coming in. Ah summer eating ftw
Had the veal tartare and a ceviche. I wasn’t as much of a fan of the veal. Ceviche was gorgeously plated (are flowers a thing?) and tasty
We really enjoyed the wine though. Ordered a glass of red. Prices are a bit higher than I think is worth for what could be a chill neighborhood spot, which is my only negative.