All About the New Greenwich Village Outpost of Parcelle

1. Come hungry(er).

While the menu at the original Parcelle focuses mainly on snacks, the Greenwich Village location’s menu will be much more robust, Reynolds says. “It’s more of a classic restaurant-style menu, so we can provide people with a full dinner service,” Reynolds says.

And you should know that the team behind the food is an all-star one at that, too, led by culinary director Kate Telfeyan, formerly of Porcelain in Ridgewood, and executive sous chef Robert Kent. Former Del Posto chef Mark Ladner also consulted on the menu.

There’s duck confit with roasted grapes, a filet mignon with oxtail sauce, and sea bream with leeks, for mains. Pasta also plays a starring role, with a whole section of the menu devoted to variations on rigatoni, with your choice of roasted garlic, parmesan, and black pepper; tuna and tomato; or prosciutto and ricotta.

Snackers, rest easy: There are still plenty of small bites to go around, from caviar and chips to mixed olives and charcuterie among them. A raw bar section also features hamachi tartare, chilled shrimp with celery salad, and crab served with hearts of palm and hollandaise. Dessert consists of crispy cornbread with whipped cream.

“The idea is to have delicious food that people want to come back for on a regular basis. [We’re] serving a neighborhood, rather than [serving] overly gastronomic-type cuisine,” Reynolds says.

2. And come thirsty(er).

Of course, wine remains the star at Parcelle’s new location. Their rotating list of hard-to-find bottles, more than 500 in number, will be unique in many ways from their original location, featuring new choices by the glass as well.

“A lot of the wines we have are really limited and pretty scarce,” Reynolds notes. “It’d be great if we could have them in all of our different places, but some stuff, we only get one or two bottles of on an annual basis, or really, ever. So, there’s a little bit of overlap, but each space will definitely have its own inventory.”

This location will also serve a variety of high-quality spirits — not cocktails, Reynolds emphasizes with a laugh — like Yola mezcal, Ten to One rum, and Macallan 12, all of which are served with ice and a mixer of your choice, should you so desire.

3. You can take home a bottle (or two).

The Parcelle Greenwich Village location continues in the style of the original, allowing you to request bottles be delivered right to your door, should you find something you like or want to try. All bottles on the menu are also sold at a discount ($35 off the listed price) for delivery.

“Primarily, we are in the retail business,” Reynolds says. “The idea is that this is a place to drink and enjoy some of the wines that we carry.”

4. The interior is curated and classic.

Parcelle Greenwich Village’s space on MacDougal Street has a long and winding history: Before Parcelle, it was Babs, the sister restaurant of Mimi. And before that, years ago, it was Chez Jacqueline, a bastion of the original wave of French bistros in New York.

Reynolds wanted to return the space to its Chez Jacqueline glory in many ways, including restoring its original floor plan. “We really opened up the room entirely, with a larger dining room and an emphasis on the bar,” he says.

The furniture inside is mostly vintage and secondhand, a practice that is important to Reynolds. “There’s so much furniture in the world that hopefully won’t go to a landfill, but can find a new home. For that reason, as well as aesthetic reasons, it’s really important to us to try to [buy secondhand].”

One of the only new features of the décor is a bespoke tapestry, commissioned from local artist Claire Kreymar, that covers most of one of the walls. It features a series of small designs of objects like pocket watches, olives, and geese.

Parcelle Greenwich Village is open Tuesday through Sunday from 5 to 11 p.m.

Ellie Plass is a freelance writer based in Brooklyn. Follow her on Instagram and X. Follow Resy, too.