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Gregory Gourdet runs this prix-fixe inside the Printemps department store on Wall Street, pulling Caribbean, French, and Asian threads into a tight, composed menu. The tilework and green patterned booths are very much meant to be photographed, and the crowd obliges. The duck glazed in cane syrup with tamarind jus is the kind of thing that makes the rest of the meal feel like buildup. The New York Times named the rice and beans among its favorite dishes of the year.
The awards strongest first
- Esquire The Best New Restaurants in America
- Michelin Guide Selected Restaurant
- The New York Times #75 · The 100 Best Restaurants in New York City
- The New York Times 2025 · Diri ak Sòs Pwa · Our New York Restaurant Critic Names Her Favorite Dishes This Year
- The 50 The 50 Discovery
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Diri ak sòs pwa
“Diri ak sòs pwa is one of the first dishes that the chef Gregory Gourdet learned to make from his mother, Yanick Gourdet, an immigrant from Haiti, and it seems she taught him right.”
The New York Times, 2025 -
Duck glazed in cane syrup
“Duck glazed in cane syrup and finished with a tamarind jus is pure fireworks, while jasmine rice with red kidney beans is at once subtle, confident and deeply satisfying.”
Michelin Guide -
Smoked beets
“Mature and composed, dishes like smoked beets with nuoc cham and pickled strawberries or asparagus soup with crab and grilled cucumber deliver flavor and finesse in spades.”
Michelin Guide -
Asparagus soup
“Mature and composed, dishes like smoked beets with nuoc cham and pickled strawberries or asparagus soup with crab and grilled cucumber deliver flavor and finesse in spades.”
Michelin Guide
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- Liberty Bagels NY-Style Bakery Eat · 75
- Café Fleuri Austrian Eat · 70
- Manhatta Modern French Eat · 69
- Xi'an Famous Foods Eat · 82
- Crown Shy Eat · 86
- Holiday Inn New York City Wall Street Stay · 75
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