Plein Sud is the new Southern French-themed brasserie in Southern Tribeca, in the swanky Smythe Hotel. It has top-drawer names behind it, including restauranteur Frederick Lesort (who previously ran the now-shuttered Frederick’s Madison mini-chain) and design firm AvroKO.
The chef here, Ed Cotton, has a blue-chip background, with stints at Veritas and BLT Market on his resume. He’s also a competitor on the coming season of Top Chef. If he survives deep into the season, Plein Sud could start to get a lot of attention.
The restaurant has been open since May, but it only received its liquor license yesterday. In honor of that event, they were offering wine on the house. Where the alcohol is free, New York Journal is on the case, so I dropped in. Service at the bar was a bit inattentive, but considering that they didn’t even have a bar until yesterday, it is too soon to reach any judgment.
The space is easy on the eyes, as you’d expect from an AvroKO production. The only food I sampled was an excellent Duck and Foie Gras Terrine that could withstand comparison to anything served at Bar Boulud, the city’s charcuterie capital. The young lady seated next to me at the bar offered me a taste of her Loup de Mer entrée, which had a nice crisp skin and a medley of roasted vegetables.
This is a take-no-risks menu, but if you love French classics, you’ll like Plein Sud. There are more pâtés and terrines to be tried, charcuterie, and baked flatbreads, along with the usual appetizers and entrées. It’s the kind of focused menu that David Bouley’s failed Secession, nearby, should have had.
Cotton was fired at Veritas, probably because he was serving two-star food in a three-star restaurant. Plein Sud doesn’t aspire to three stars (and won’t get them), but it doesn’t have Veritas’ high prix fixe. That terrine was just eight dollars, and most entrées are in the twenties. If he can keep serving food this good, he’ll do just fine. If he wins Top Chef, he’ll do even better.
Plein Sud (89 West Broadway at Chambers Street, TriBeCa)