-
Days Closed:
- None
-
Kid Friendly:
-
Multilingual Staff:
- Wheelchair Accessible: Yes
- Week One Inclusion (January 17-22): Yes
- Week Two Inclusion (January 23-29): Yes
- Week Three Inclusion (January 30-February 5): Yes
- Week Four Inclusion (February 6-12): Yes
- Lunch: $45
- Dinner: $60
- Sunday Lunch/Brunch: Not Offering Sunday Lunch/Brunch
- Sunday Dinner: Not Offering Sunday Dinner
-
Mastercard Status Venue:
- Banquet Capacity: 40
-
Buyout Available:
- Cocktails Capacity: 100
-
Dietary Options Available:
- Gluten-Free
-
Group Price - Dinner:
- $65 - $75
- $75+
-
Group Price - Lunch:
- $35 - $45
- $45 - $55
- Max Group Size: 50
-
Meals Served:
- Lunch (Regular)
- Dinner (Regular)
- Brunch (Regular)
- Prix-Fixe Menu (Regular)
- Primary Cuisine: French
-
Reservation Platform:
- OpenTable
- Restaurant Capacity: 222
-
Restaurant Features:
- Bar/Lounge
- Happy Hour
- Reservations Accepted
- Reservations Suggested
- RW Groups 8+
- Re-Opening Status: Open - Limited Service/Capacity
-
Alcohol Available To-Go:
- Wine
-
Delivery Available:
-
Indoor Seating:
-
Outdoor Dining:
-
Outdoor Heaters:
-
Takeout Available:

- Christine Martinez
- Director of Events
- events@thegroup.nyc
- 225 Park Ave. South
- Manhattan, NY 10003
At Boucherie Union Square, a traditional French brasserie and steakhouse, executive chef Jerome Dihui prepares a menu of French classics and timeless bistro favorites, in addition to dry-aged steaks. Anthony Bohlinger (formerly of Maison Premiere) developed a beverage program that boasts an inspired menu of absinthe-driven cocktails. Surrounded by walls covered with majestic wooden-framed mirrors and original Belle Époque posters, seating options include pristine white marble and wood bistro tables, leather booths and a 32-foot handmade pewter bar, all of which make the 222-seat restaurant feel timeless and intimate.
- Christine Martinez
- Director of Events
- events@thegroup.nyc
- 225 Park Ave. South
- Manhattan, NY 10003

At Boucherie Union Square, a traditional French brasserie and steakhouse, executive chef Jerome Dihui prepares a menu of French classics and timeless bistro favorites, in addition to dry-aged steaks. Anthony Bohlinger (formerly of Maison Premiere) developed a beverage program that boasts an inspired menu of absinthe-driven cocktails. Surrounded by walls covered with majestic wooden-framed mirrors and original Belle Époque posters, seating options include pristine white marble and wood bistro tables, leather booths and a 32-foot handmade pewter bar, all of which make the 222-seat restaurant feel timeless and intimate.
