Le Sixth was opened in June 2026 by Michelin-starred Chef Philippe Orrico. After years of conquering kitchens in London, Paris, Hong Kong, and beyond, Orrico embarked on his inaugural New York restaurant. Inside, you’ll find a 45-seat dining room and ten-seat bar within the resto’s creamy taupe walls, punctuated by sleek booths, wooden furniture, subtle lighting, and earthy accents. (P.S.: We’d be remiss not to suggest mozying to the back of the restaurant to peek into the kitchen.)
The menu features bistro standards with tasty updates that even Francophiles won’t see coming. Consider the beef tartare, which we had in buttery, golden-crisp cones reminiscent of wonton wrappers. Perhaps you’d prefer the unconventional ravioli, teeming with French Comté and mushrooms. The king of starters is no doubt the foie gras crème brûlée, which looked and tasted exactly as it sounds. It was decadently smooth—somehow whipped-like but still rich and custardy without being heavy—with the aroma of caramel. Order the crisp, sharp fennel with fresh dill to cleanse your palate and counter the indulgence.
For mains, you can’t go wrong with steak frites. The potatoes would please both crispy and soggy fry lovers, and the meat was impressively charred and salted, but still yielding and soft in the center. The real star was the sauce Champs-Élysées, starring cognac and grapefruit rind. If you’re craving something lighter, try the Atlantic sole with brown butter, capers, and lemons. The mashed potatoes were exceptionally thick; one diner who’d lived in Paris likened them to cheese-free aligot. The teeny-tiny, shatteringly crisp croutons merely gilded the lily.
As full as you may be, you’ll regret skipping dessert. If the custardy crêpes Suzette in orange syrup and blueberry-topped crème caramel aren’t enough to sway you, go the route of the malty chocolate soufflé. An ephemeral masterpiece, it quite literally dissolves on your tongue (ideally in a pool of vanilla ice cream) into a milky cloud of what feels like glittery, micro-grit sugar and cocoa. As for the service, it was undeniably warm and exceptionally attentive.
The vibe: sophisticated, cozy French bistro with an open kitchen
The food: French cuisine with modern flourishes and a focus on seasonal, local ingredients
The drink: cocktails, beer, wine, mocktails, and espresso drinks
Time Out tip: Head there for brunch from 11am to 4pm on Saturdays and Sundays. The selection has all the American essentials (pancakes, avocado toast), along with French classics like croque monsieur and chicken paillard.
Read the full review here.
Dining and Cooking