Welcome to La Marchande
Nestled in the luxurious Wall Street Hotel, La Marchande is Chef John Fraser's modernized French chophouse, merging the essence of seasonal and ingredient-focused French cuisine with Wall Street's enduring tradition of stylized Steakhouse dining. From a stylized café-inspired dining room with semi-private booths to a more casual setting for cocktails and light fare at the stunning bar facing Water Street, La Marchande is a dining haven equally cherished by locals and tourists alike.
With an innovative culinary vision, Chef John and his team revitalize traditional favorites. Signatures include "French Onion Dumplings" and seared "Bone Marrow," unearthed at the table before it's folded in a freshly baked baguette, offering a decadent interpretation of the Parisian Street food – a baguette on the go. In the spirit of the chophouse, simply prepared proteins are sectioned under Prime Cuts, including "Aged Long Island Duck," pristine "Broiled Prawns" with a rich bouillabaisse maître d butter, and a rotating selection of both approachable and extravagant cuts of American and imported beef. Chef John's innovative cooking of vegetables is reflected in the menu prominently. Highlights include "Hen of The Woods Steak" accompanied by a vegan au poivre sauce and "Cauliflower Tarte Tatin" featuring baby cauliflower enrobed in flaky croissant dough topped with raisins and vadouvan curry crème.
The pastry program is under the expert guidance of Chef Sofia Schlieben, and her masterpiece, the "Valrhona Chocolate Fondue," takes center stage. Crafted for sharing, it arrives with an impressive tower of house-made confections and a selection of seasonal fruits.
Beverage Director Amy Racine boasts a 200+ French-focused wine list that champions unparalleled and admired verticals to accompany the steakhouse fare. The cocktail program highlights a New York City classic – the martini, and Racine goes beyond the traditional with her interactive Martini Marché, where guests build their own and select from a market of luxurious garnishes.
Upfront through a bright archway sits our bar, an enticing setting to enjoy authentic cocktails while indulging in a grand tower of local shellfish and an array of bar bites. Insider Tip: Try a "Boozy Mignonette," a thimble-sized spirit infusion to sip with your oysters.
Come celebrate with us!
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.