La Goulue

La Goulue Local Business
(352)

Spring is on the menu. Sole Meunière à la Grenobloise, served with lemon-capers brown butter, à la française.Discover th...
04/16/2025

Spring is on the menu. Sole Meunière à la Grenobloise, served with lemon-capers brown butter, à la française.

Discover the full Spring Menu on our website — now in season.

La table, le vin, les frites… c’est tout.And that certain something, La Goulue style.
04/13/2025

La table, le vin, les frites… c’est tout.
And that certain something, La Goulue style.

For those who appreciate subtlety. And poulet. Dish: Poulet ratio aux herbs de Provence.
04/11/2025

For those who appreciate subtlety. And poulet.

Dish: Poulet ratio aux herbs de Provence.

Some call it French Onion Soup. We call it tradition.
04/06/2025

Some call it French Onion Soup. We call it tradition.

April 3, 1973. Andy Warhol took the Polaroids. Dalí unveiled a hologram of Alice Cooper’s brain. With Eleanor Morse, Nan...
04/03/2025

April 3, 1973. Andy Warhol took the Polaroids. Dalí unveiled a hologram of Alice Cooper’s brain. With Eleanor Morse, Nanita Kalachnikoff, and Angel Zúñiga at the table.

The scene? La Goulue, of course.

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Credit:

Signature dishes, signature scene. The art of choosing well.
03/29/2025

Signature dishes, signature scene. The art of choosing well.

Le Soufflé Au Fromage — a spoonful of French savoir-faire.
03/27/2025

Le Soufflé Au Fromage — a spoonful of French savoir-faire.

Crafted in Paris. Loved in New York. 🇫🇷 For over 50 years, La Goulue has been where French tradition meets Upper East Si...
03/25/2025

Crafted in Paris. Loved in New York. 🇫🇷 For over 50 years, La Goulue has been where French tradition meets Upper East Side elegance.

Our new brunch menu will feature an Avocado Toast Flight: 1 tartine each with fresh ricotta, gravlax made in-house, and ...
03/19/2025

Our new brunch menu will feature an Avocado Toast Flight: 1 tartine each with fresh ricotta, gravlax made in-house, and tomatoes with a simple vinaigrette. Which will be your favorite?

A most imaginative chopped salad is coming to the spring lunch menu. From top to bottom: Italian Asiago, toasted pepitas...
03/07/2025

A most imaginative chopped salad is coming to the spring lunch menu. From top to bottom: Italian Asiago, toasted pepitas, buttermilk marinated chicken, arugula, cherry tomatoes, couscous, and dried currants. The salade composée is by nature DIY--the origin story of "dressing on the side", in this case an unctuous buttermilk pesto. Vite le printemps!

Address

29 E 61st Street
New York, NY
10065

Opening Hours

Monday 11am - 8pm
Tuesday 11am - 8pm
Wednesday 11am - 8pm
Thursday 11am - 8pm
Friday 11am - 8pm
Saturday 11am - 8pm
Sunday 11am - 8pm

Telephone

(212) 988-8169

Website

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