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La Marchande is Chef John Fraser's modernized take on the French brasserie. Situated on the ground floor of The Wall Street Hotel, La Marchande nods to the history of the rusticated beaux-arts building that was once the hub of worldwide trade and the site of the original 18th-century stock exchange.

Leading the culinary vision is Executive Chef Rick Horiike, who collaborates with Chef John to create lighter fare by embracing vinaigrettes and broths versus the heavier cuisine of traditional French brasseries. Signature dishes, such as "French Onion Dumplings," "Steamed Dover Sole" with vermouth-lime butter, "Lamb Prime Rib," and "Maitake Steak Frites" served with vegan au poivre are modernized with ingredients from around the world, including Southeast Asia.

Overseen by Beverage Director Amy Racine, La Marchande's boasts a 100 + French-focused wine list that champions unparalleled and admired bottlings, such as grower Champagnes and library Beaujolais, each concentrating on their unique terroir. A definitive selection of exclusively French vermouths, rarely enjoyed in New York, can also be explored alone or in signature cocktails, including the "Saffrantine," La Marchande's signature Martini. 

Upfront through a bright archway sits the Water Street Bar, an enticing setting to enjoy authentic cocktails while indulging in a grand tower of local shellfish. Insider Tip: Try a "Boozy Mignonette," a thimble-sized spirit infusion to sip with your oysters.

Come celebrate with us!

John Fraser

Restaurateur & Chef John Fraser made his mark on the culinary landscape by redefining the role of vegetables in American cuisine, from imaginative fine dining destinations to sentimental neighborhood restaurants. Born & raised in Los Angeles, Fraser still draws inspiration from the nostalgia of comfort food and neighborhood bars he grew up around in California. He refined his fine dining expertise under the mentorship of Thomas Keller at The French Laundry in the Napa Valley, before moving abroad to Paris to work at the revered fine dining restaurants Taillevent and Maison Blanche. 

In 2007, he made the move from chef to restaurateur with a vision to create the entire hospitality experience founding his own collaborative and creative hospitality group, JF Restaurants, based in New York City. Fraser’s culinary accolades include three stars from the New York Times and a Michelin star for eight consecutive years of operations at Dovetail, as well as a Michelin star and two-star rating from the New York Times at NIX.