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  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
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 L'APPART
​New York, NY 

Fine Dining – Battery Park
​
Dinner Tuesday through Saturday


Tasting Menu     from $150
Wine Pairing     from $95
Caviar Service     $120-$340


​Modern French/ European Cuisine​
If you’ve always dreamed of having dinner at a Michelin Star chef’s home, you should try L’Appart, Chef Nicolas “Nico” Abello’s restaurant, hidden in the French culinary market, Le District at Brookfield Place!
When asked about the concept of L’Appart, Chef Nico answers: “Guests are welcome into our home, we cook and serve them for the night. We want them to enjoy their time with us and feel at home as though they were friends or family”.
And this is exactly how you feel in this charming 28-seat restaurant designed like the dining room of a Parisian apartment with an open kitchen! Nico and his team take care of you the whole night making sure you experience something unique and memorable.
The beautiful tasting menu changes every month. Based on the season and market avaibility, it reflects Nicolas Abello’s French heritage. His cuisine feels at the same time authentic and modern.
 
For whom
Food lovers in search of a meaningful dining experience in a relaxed yet refined atmosphere.
L’Appart is a delightful place for a romantic dinner or a special occasion.

Story
Nicolas Abello grew up in France in a little town called Val d’Albian, not far away from Paris. He discovered his passion for cooking at a young age while he was working at Michelin 2-star restaurant, Les Trois Marches with chef de cuisine, Gérard Vié. “The team, the rigor, the passion” in this kitchen were a revelation for him and this is when he knew he wanted to become a chef.
Nico also worked in London at Pierre Gagnaire’s restaurant. He first came to New-York in 2013 to work at restaurant Daniel. He has been leading L’Appart’s kitchen since its opening in 2015.  It was awarded one Michelin star a few months later and has held onto it ever since.

My experience
I was at L’Appart on a Friday night and was delighted both by Nico’s cuisine and the warm and unique atmosphere of the restaurant.
When asked about defining his cuisine, Nico answers with one word: “Love”. And it’s true that you can feel the love in your plate, as well as respect, humility and talent.
Each one of the courses felt special, meticulously thought out, executed and presented. I will never forget the beauty, tenderness and flavors of the Coho salmon paired with passion fruit and cilantro and the uniqueness of the razor clam, with coconut, Kaffir lime and a squid ink tuile. The white asparagus with spring greens and lardo felt like spring on my plate. The tuna, with baby artichoke and yellow pepper saffron transported me to Spain. The rabbit saddle with mustard and spaetzle was a work of art.
After a rhubarb and chamomile pre-dessert came a beautiful chocolate dessert with sour cream and fig. Both were divine and I was seduced by the subtlety of the flavors and textures. The young Pastry Chef Mina Pizarro knows her stuff and it’s no wonder she’s been chosen to represent North America in the next Valrhona International C3 Pastry Chef Competition which will take place in Brooklyn in October 2018.
But at L’Appart, love is not only on the plate, love is everywhere! And you can feel it as soon as you walk in, when David, the Maitre D’ welcomes you with a complimentary drink and introduces you to Nico and the team before sitting you at your table. Service is not only attentive, it is also extremely warm and you feel like you could stay here all night enjoying the beautiful food while being pampered, chatting with the chef if you’d like and feeling the beautiful spirit of this wonderful team.
​
~Nathalie ~ June 22, 2018
L'Appart NY - CHOCOLATE dessert - Cuisine Inspired
L’Appart
225 Liberty Street
New York, NY 10281
(212) 981-8577
https://www.lappartnyc.com/
 
Tuesday-Saturday    5:30pm-9:30pm 
During terrace season caviar service is also available on the patio for guests with or without a reservation at the restaurant: Jardin Privé at L’Appart  5.30pm-10pm, Tuesday through Saturday​
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  • Home
  • EAT OUT
    • RESTAURANTS >
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS