La Marchande

The story

Crafted with passion, served with love

A French Market Bistro in the Heart of the Financial District

Inside the Wall Street Hotel at the corner of Water and Wall Street, La Marchande is Chef John Fraser's take on the modern French Market Bistro — a place where seasonal, ingredient-driven French cuisine meets the enduring tradition of the New York steakhouse. The room balances elegance with genuine warmth: a café-inspired dining room with semi-private booths for those who want to settle in, and a Water Street-facing bar for craft cocktails and grand shellfish towers in a more casual register.

The Chef Behind the Kitchen

John Fraser's path to Wall Street ran through some serious kitchens. Born and raised in Los Angeles, he trained under Thomas Keller at The French Laundry before moving to Paris to work at Taillevent and Maison Blanche. Back in New York, he built a reputation for redefining the role of vegetables in American cuisine — earning three stars from the New York Times and a Michelin star for eight consecutive years at Dovetail, then a Michelin star and two New York Times stars at NIX. In 2007 he founded JF Restaurants, the hospitality group behind La Marchande.

Day-to-day, Executive Chef Kenyon Krieger-Fallows and Executive Sous Chef Arthur Annunziata carry that vision forward in the kitchen.

What's on the Plate

The menu is organized the way a proper market bistro should be: raw bar, appetizers, pasta, and a Prime Cuts section where French technique meets the steakhouse instinct. Signature starters include French Onion Dumplings with Gruyère, Comté, and Burgundy Truffles, and a Beef Tartare finished with capers, cornichon, and brandy. Prime cuts range from a Hanger Steak Frites with maître d' butter to a 16oz bone-in Cowgirl Ribeye with Armagnac au poivre.

Chef Fraser's vegetable-forward cooking is woven throughout rather than siloed — the Roasted Cauliflower with Sicilian pistachio and persillade holds its own alongside the steakhouse cuts, and the pasta section delivers a Truffle Pappardelle with Burgundy truffles and Parmesan that needs no apology.

Pastry Chef Sofia Schlieben anchors dessert with precise, seasonal creations alongside classics like a Dark Chocolate Soufflé and a Crème Brûlée made with real vanilla bean custard.

The Wine and Bar Programs

Beverage Director Amy Racine oversees a 200-plus bottle, French-focused wine list — recognized with Wine Spectator's Award of Excellence — calibrated to complement both brasserie fare and prime cuts. At the bar, she has built the Martini Marché, an interactive martini experience with custom builds and luxurious garnishes, into a destination of its own. Apéro hour runs daily at the bar, adding another reason to arrive before dinner.

La Marchande serves breakfast, weekday lunch, weekend brunch, and dinner, making it one of the more complete dining addresses in lower Manhattan.