The opening date for the new highly anticipated restaurant is set for mid-March. Formerly, La Cremaillere, the restaurant’s new menu is seafood-forward and the interiors are refreshed. A new bar/lounge area and menu will be added to the renewed concept. Le Poisson will be Chef Burke’s first restaurant as managing partner.
In January, the team at La Cremaillere announced a re-brand and interior refresh to begin this month. The project is led by the restaurant’s Executive Chef and new Managing Partner, Thomas Burke. La Cremaillere is currently closed but will serve customers for the last time on Valentine’s Day, Wednesday, February 14th, and one last private event. The new restaurant Le Poisson, meaning the fish in French, will open in mid-March. Chef Bruke led the reopening of La Cremaillere in 2022 and under his leadership, the restaurant was recognized by the Michelin Guide two years in a row. Le Poisson will remain in the French fine dining category.
Le Poisson will highlight Chef Burke’s talents with a new seafood-forward menu. The new menu will feature dishes like tuna carpaccio, hamachi tartare, Maine lobster, porterhouse steak, shrimp cocktail, and an over-the-top seafood tower. “I’m excited to open my first restaurant in our current space and work with my talented team on offering our guests a new experience they will love,” said Chef Bruke. He continued, “We are staying true to our fine French dining roots although making some necessary changes to the interiors of the restaurant and updating the menu with dishes our customers want”. Le Poisson’s owners not only made Chef Burke a Managing Partner but are also supporting him in the launch of Le Poisson as his first restaurant concept that is truly his vision.
Le Poisson restaurant will also include a bar/lounge with a more easygoing atmosphere for light bites and after-work cocktails. General Manager Alice Burke has enlisted the help of a design and floral expert to bring new life to the property. Antiques from France inspired by Normandy’s coastline and lush green countryside will be worked into the updated design. The bar/lounge area will accept walk-ins and feature martinis, premium oysters with caviar, and top-shelf whiskies.
La Cremaillere’s iconic reputation known for unparalleled service and cuisine since the 1940s also remains an inspiration for the team. For over 80 years the restaurant has attracted celebrities and the most notable people in top industries. A farewell message will be hosted online and on social (lacremny.com). Please join Le Poisson’s new email mailing list to be the first at a chance to book an opening week reservation (poissonny.com). Follow Le Poisson on social @lepoissonny for the latest news and sneak peeks.
[Photo: Chef Thomas Burke at Le Poisson holding a classic preparation of a dish called Dover Sole Meuniere, also known as the dish that inspired Julia Child’s culinary career. Traditionally in France, this dish is cooked whole and fillet at the table although at Le Poisson it will be fillet in the kitchen and served without the head and tail.]
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About Chef Thomas Burke
Chef Thomas honed his skills in the kitchens of several Michelin-starred restaurants including Le Bernardin and Aureole in New York City, Boulevard in San Francisco, and The French Laundry in Napa Valley. He came to La Cremaillere after completing a stint as an Executive Chef for the Charlie Palmer Collective, renowned for excellence in food and hospitality throughout the country. Chef Burke’s passion for cooking shines through with his creative and artistic takes on traditional and new plates. He led the reopening of La Cremaillere in 2022 and was recognized two years in a row by the Michelin Guide. His first restaurant, Le Poisson, is set to open in March 2024 and will be a French fine-dining restaurant at the former location of La Cremaillere.
About Le Poisson by Chef Thomas Burke
Established in March 2024, Le Poisson by Chef Thomas Burke is a whimsical tribute to French fine dining in Westchester, County. Le Poisson is located in a historic landmark building, home for many years to MICHELIN Guide recognized, La Cremaillere, and offers a seafood-forward dinner menu Wednesday through Sunday. The team includes Managing Partner and Executive Chef and Owner, Thomas Burke; Sous Chef, Tevin Snider; General Manager Alice Burke; and Maître d’, John Parra. For more information, to view menus, and to book a reservation please visit Le Poisson online (poissonny.com). @lepoissonny
