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At Boucherie Union Square, a traditional French brasserie and steakhouse, executive chef Jerome Dihui prepares a menu of French classics and timeless bistro favorites, in addition to dry-aged steaks. Anthony Bohlinger (formerly of Maison Premiere) developed a beverage program that boasts an inspired menu of absinthe-driven cocktails. Surrounded by walls covered with majestic wooden-framed mirrors and original Belle Époque posters, seating options include pristine white marble and wood bistro tables, leather booths and a 32-foot handmade pewter bar, all of which make the 222-seat restaurant feel timeless and intimate.

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