Chez Napoleon rests deeply in my heart. For over thirty-five years I have had a love affair with this unassuming theater district restaurant. Relishing time and again the delicious bistro cooking all prepared lovingly by the Bruno family who have owned the restaurant since 1982. It is a "family restaurant" in every sense of the word - Margaritte Bruno, known as "Grandmere" is ninety- five (that's right 95) and she still overseas the kitchen. Her daughter Elyane is one of the waitresses, and her grandson William is at the small bar. (There was a previous owner open Chez Npoleon in 1960.)

Chez Napoleon is not hip, and to me this is one of the charms of the place. Thumping music does not ring out, an aspiring actress does not seat you. But instead, you are greeted graciously by a middle-aged French woman. The sound of Edith Piaf, Charles Aznavour, or Yves Montand is likely playing. A wall divides the restaurant in two parts, but wherever seated, you can't miss the profusion of paintings, puzzles, and photographs devoted to Napoleon. It sounds cheesy and camp, but here in Chez Napoleon it works.

If you want your escargot HEAVY with garlic, this is the place. I want my escargot busting with flavor, and at Chez Napoleon it is.

I love Boeuf Bourguignon and no where in the city does it better than Chez Napoleon. The restaurant deftly prepares other bistro classics, such as: Confit de Canard, Cassoulet, Coq au Vin, Ris de Veau, Choucroute, Lapin Stew, and Bouillabaisse.

Bouillabaisse, the famous fish stew from Marseille is difficult to find prepared with authenticity in New York. Here at Chez Napoleon it is outstanding, and presented table-side.

This is Janine, she is my favorite waiter/waitress in New York. She is not part of the Bruno family, but is so vital to its success. She has been making customers happy with her warmth, flare and high-spirited humor for forty years.

I am crazy about the appetizers at Chez Napoleon and often find myself gorging out on them before my entree. My favorites; the escargot, the Cocquille St. Jacques, and here photographed, Artichaud Vinaigrette. 

However, my favorite appetizer of all is the Saucisson Chaud, which is an Alsatian regional specialty. It is warm garlic sausage with warm potatoes, and with a little mustard . . . heaven.

French language lesson - "Hello"  (Bonjour)  "Thank you"  (Merci)  "Delicious"  (De-leuse)

Interesting fact about France - France is the world's most popular tourist destination. (84.7 million tourists in 2014)

Address - 365 West 50th  (212) 265 - 6580