Department of FoodieDepartment of FoodieRelaxed French- and Californian-inspired eatery offering seafood, beef and lamb entrees, served in a cozy space.
From Google Maps reviews.
These must be the nicest owners in all of NY. We got engaged near billiards arcade and my now fiancé wanted to plan something special to celebrate after at their restaurant - they not only picked me fresh flowers from their garden, but also gave us an absolutely beautiful charcuterie board to enjoy with our celebratory champagne. Thanks to the team for making my engagement day so special. You truly are so generous and went above and beyond! What a beautiful place to go after getting engaged!
From the moment we entered The Bonnefont, we were greeted with genuine warmth by René, whose gracious welcome set the tone for an exceptional dining experience. Starting at the bar with the best hot apple cider. The atmosphere strikes a perfect balance between elegance and comfort. Every dish we tried was outstanding. The Lamb Shank was melt-in-your-mouth tender, rich with flavor and perfectly paired with its savory sauce. The Duck Confit impressed with its juicy meat, a flawless execution of
I made a reservation for Saturday, May 30 through Resy three days in advance for Bonnefont Restaurant in Fort Tryon Park to celebrate a birthday. On the way there, we were delayed by unexpected traffic caused by a nearby apartment fire. As soon as I realized we would be late, I called the restaurant. After four attempts, someone finally answered with a simple “Hello,” rather than identifying the restaurant. I explained that we would be about 15 minutes late and was told that would be “no probl
From the Oct 16, 2025 health inspection. Lower-priority items are listed after the serious ones.
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
Cold food was held above 41°F, warm enough for bacteria to grow.
Evidence of rats was found on site.
No one on shift holds the required food-safety certificate.
Food surfaces weren't washed and sanitized between uses.
Clean utensils were stored where they could get dirty again.
Dishes and utensils weren't being properly washed and sanitized.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No pest-control contract or extermination records on file.