Place des Fêtes

Probably the right way to spend a Friday.

Little gem lettuce with sesame and yuzu kosho.

Morels with Ojibwe rice from @meadowsandmore . We’ve worked with Tama for a long time across all our restaurants, and what we’ve always appreciated is that her work isn’t just about foraging nearby ingredients, but thinking really thoughtfully about sourcing as a whole and how ingredients fit into the broader ecosystem around us. That idea of “local” is something we spend a lot of time thinking about. Sometimes it means something growing wild nearby, and other times it means understanding what regional food systems actually look like in the context of how globalized food has become. A fish from Maine might not immediately sound local, but compared to seafood being flown across the world constantly, building relationships with fisheries and producers throughout the Northeast starts to feel very important to us. The Ojibwe rice has become one of those ingredients we keep coming back to over the years because it carries so much character on its own—nutty, structured, slightly floral, and with a texture that holds up beautifully in richer dishes without ever feeling heavy. The Ojibwe communities have been harvesting this rice throughout the Great Lakes region for generations, and remains deeply tied to both the ecology and food traditions of the region. Paired here with morels, which only really show up for this short window each spring. If you see it on the menu, order it every single time, seriously.

Just a few spots left for our upcoming Wine Classes at Place des Fêtes! For these next four classes, our sommeliers are bringing back our most popular classes over the past year, featuring four very special wine growing regions. Currently the Canary Islands wine class is sold out and our Burgundy class is just about full, so if there’s one you’ve been eyeing, we’d recommend grabbing seats sooner than later. All classes are hosted Sundays from 1–3pm and include guided tastings, discussion from our sommelier team, and seasonal snacks paired to the wines. Tickets available now on @resy .

Prime New York strip with grilled pea leaves and beef fat sabayon. The beef is treated with koji, grilled over coals, and glazed with black garlic tare and beef fat as it cooks and served alongside grilled pea leaves and pickled cherries. By itself, it’s already perfect, but the sabayon is really the thing that makes it special. It carries all the richness of the beef fat, but in a form that feels surprisingly light once aerated and warmed—making the dish savory and deep, but more interesting than you’d think. We love rich dishes like this which are a perfect match with many of the bright and lively reds on our wine list.

A lot of the ideas behind @goldenrationyc actually began years ago at @oxalisnyc , where opening without a liquor license forced @piper.kristensen to think differently about how to build drinks outside of classic cocktail structures and ratios. Instead, he leaned into the same values shaping the kitchen: seasonality, sustainability, and building flavor from ingredients already moving through the restaurant. That thinking evolved through early distillation work with @matchbookdistilling , transforming byproducts into entirely new ingredients and connecting us with producers similarly focused on unique flavor development, including friends like @empiricalspirits and @forthave_spirits . At @pdfbk , we explored another avenue—working within more classic cocktail structures while building layered flavor through seasonality but also a growing network of local producers like @forthave_spirits and @faccia_brutto_spirits whose approach reflected our own values around craftsmanship and thoughtful production. At @cafemadonyc , the format allowed us to work even more dynamically with ingredients moving directly through the kitchen each day, eventually leading to our partnership with @enjoyacid.nyc , who now helps transform restaurant byproducts into distilled ingredients that continue their life elsewhere in the @redwoodhospitality ecosystem. What started as a practical way to highlight the flavors of the ingredients we had throughout our restaurants and reduce waste slowly became one of the most creatively exciting parts of the beverage program. Golden Ratio quite literally begin in the kitchens at Oxalis, PDF, and Mado. Visit us at our now new home to find our beverage program’s fullest expression yet.

Let’s talk fish bits—because frankly, some of the best parts of the fish never make it to most dining room tables. You’ll find them on our chalkboard: heads, tails, sometimes both, collars, ngawa—cuts often overlooked despite carrying some of the deepest flavors and most compelling textures. These dishes live on the chalkboard because they reflect our kitchen in real time—what’s coming in, what needs to be used thoughtfully, and what we’re excited to cook. Another reason we love the chalkboard—they give our team a chance to speak more directly about sustainability and the many ways it informs how we operate as a restaurant. So next time you’re in, check the chalkboard. It’s a small window into the values behind the menu and we’re here (and eager) to chat more with anyone who wants to listen.

Garden Variety has become a staple on the cocktail list—our rotating sour built around whatever herb stems are coming through the kitchen that week, shifting with the season and the menu. Right now, that means tarragon. It’s paired with distilled Meyer lemon spirit produced through our sustainability partnership with @enjoyacid.nyc , who transforms lemon husks collected from the kitchens at PDF and Mado, alongside BCN Gin for added citrus, herbs, and a little Mediterranean roundness. Easy to understand why it’s so loved - it’s bright, savory, herbaceous, and always changing a little.

Salt-roasted Japanese sweet potatoes, seared on the plancha until the sugars develop perfectly, served with a chipotle sauce and finished with pickled peppers and citrus to tie it all to together.

Just let the chalkboard guide the way 🔮

This salad was the one that got away — it made a quick appearance in the final days of winter and recently made its way off the menu. With how quickly the seasons change this time of year, we’re always ready to see some favorites go but we’ve already made a special request to Chef @growcookeatlive to bring this perfect salad back when the time is right. The salad: bitter chicory served both grilled and raw, dressed with a sour cherry vinaigrette, comté and toasted almond. Just the perfect balance between bitterness, fat, and acid. Farewell chicories! You were loved.

Four years of Place des Fêtes! One thing about building a restaurant you care deeply about: it’s hard to stop long enough to appreciate it. While guests walk into what we hope feels like an effortless evening, our team is behind the scenes obsessing over every detail—every station set just right, every glass polished, every piece of silverware in place before service begins. The work of hospitality rarely pauses long enough to look around. Which is why moments like this matter. We’re incredibly grateful to everyone who has helped make this place what it is— to the team who pours thought, discipline, and care into every single service, to the regulars who’ve made us part of their lives, to our industry friends who stop in to see what’s new, what’s in season, and what’s on the wine list, to everyone who has chosen us for celebration, comfort, curiosity, or simply a good meal on an ordinary night. Thank you for making this little restaurant matter. Four years in, and we still feel like we’re just getting started. Here’s to many more!