An Atlantan In New York: Frenchie Time

Chez Josephine: Midtown West, Manhattan, NYC, NY

This was part of the NYC Summer restaurant week series.  It was our fellows first night out together and so we chose to go French! Restaurant week is a week where participating restaurants will give a 3-course fixe prix lunch or dinner and allow people to try various parts of their menu without blowing their wallet.  For NYC however, they like to make it long as this was a three-week series!  There was a gruyere popover for the table, but my 3-courses included the following:

  • escargots
  • fried soft-shell crab
  • coconut panna cotta with passion fruit sauce

Gruyere Popover: 


  • very light and airy, but not too airy where there isn’t any sustenance to the dish
  • great flavors: not overwhelmingly cheesy but a good amount of Gruyere was placed to bring out the flavor
  • not super greasy: sometimes this can be tricky as you really need to line or spray the pans so that the bread doesn’t stick


  • too small for such a delicious treat.  I think I could have popped the whole thing into my mouth and swallowed it in one bite.

Chez Josephine - gruyere petit choux

Escargots: snails in a parsley garlic butter sauce.  It’s not really a sauce as it is melted garlic butter, but that’s what makes it so darn good!


  • fantastic quantity, definitely shareable or tryable if majority of people haven’t eaten snails before
  • good flavor: the not overwhelmingly garlicky but more importantly, not too much parsley
  • tons of leftover garlic butter which is great for dipping bread into, like french baguette slices


  • slightly on the salty end, but I feel like this has been consistent with all the escargots dishes that I’ve tried so this may just be how the dish is.

Chez Josephine - escargots

Fried Soft-shell Crab


  • it’s a whole crab.  If they had served me half a crab, I don’t think this would have even made it to two stars
  • good flavors in the batter: well balanced without one flavor overpowering the other
  • carb-less: it’s served with vegetables but I like there aren’t any carbs on the plate, especially when there is a never-ending bread basket for the table


  • this may be a bit biased, but I did end up comparing it to Baltimore’s crab.  For one, the breading was soggy.  Breading should be crispy, at least on a fried soft shell crab.  If it’s soggy it just means it was sitting in its own oil after being fried for awhile.

Chez Josephine - soft shell crab entree

Coconut Panna Cotta with Passion Fruit Sauce


  • very light and not heavy, smooth consistency with no lumps
  • the passion fruit is a nice way to round out a heavy meal, especially with the escargots and the crab.


  • none really.  It didn’t blow me away but it was a good solid panna cotta.

Chez Josephine - coconut panna cotta with passion fruit glace

In summary:

  • gruyere popover: ***.85 (3.85 stars)
  • escargots: ***.85 (3.85 stars)
  • fried soft-shell crab: ***.5 (3.5 stars)
  • coconut panna cotta: ***.5 (3.5 stars)

You can find Chez Josephine just a few blocks from Times Square.  It’s worth braving the crowds and the tourists for a good meal, especially if you wanted to grab a show after your meal.  The staff asks particularly if you have a show, and they will do their best to accommodate you:

414 W 42nd St, New York, NY 10036
Reservations via OpenTable here.

I write this butt early in the morning only because I woke up 40 minutes before I had to panicking that I had an OR case to run to.  That’s what fellowships do to you, break you down, bit by bit haha.  That being said, at least I got one more blog entry on the books.  It’s really hard to keep up given that there are so many wonderful things to eat here in NYC.  I definitely have to watch my wallet though as this will be the death of my pocketbook.  Thanks for reading and have a wonderful week!


© 2016  ©2016  All Rights Reserved


This entry was published on August 15, 2016 at 07:32. It’s filed under French, restaurants, series, The Gastronome and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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