Chez Fifi
french
Team
About FAQ MENU EVENTS gallery RESERVATIONS
Our menu
a love letter
to paris and san sebastian
Due to the constantly evolving and seasonal nature of our restaurant, we cannot guarantee the availability of any individual dish on the menu presented below.
charcuterie
Pâté de campagne, pork and chicken liver terrine . . . . 22
Duck rillettes, currants, pistachios, violet mustard . . . . 32
Foie gras terrine maison, pruneaux au Porto . . . . 54
Saucisson sec, marinated olives . . . . 19
entrees
Bluefin tuna, fava beans, Basque peppers, green garlic . . . . 34
Salade d’oranges, capers, horseradish . . . . 22
Endive, walnuts, pears, Fourme d'Ambert . . . . 28
White asparagus, brioche, lemon, sauce Mousseline . . . . 35
Petit pois, Montauk calamares, jamón Ibérico . . . . 22sourcing signal
Tartare de boeuf Classique . . . . 29
Txangurro, Basque deviled crab . . . . 36
Omelette à plat, asparagus, morels, truffe noire . . . . 38
Maine lobster arroz meloso, black trumpet mushrooms . . . . 50sourcing signal
plats principaux
Steelhead trout, artichokes à la Barigoule, sugar snap peas . . . . 39
Filet mignon au poivre, frites maison . . . . 74
Poulet rôti, pommes Fifi, salade verte . . . . 78
Wild Dover sole à la plancha, poireaux vinaigrette . . . . MPsourcing signal
Côte de boeuf, frites maison, pipérade . . . . MP
accompagnements
Salade verte . . . . 14
Pommes Fifi . . . . 16
Frites maison . . . . 16
. . . . au caviar +20
Wild mushrooms . . . . 18
desserts
Assiette de fromage . . . . 38
Crème brûlée . . . . 14
Fromage blanc ice cream . . . . 13
Chocolate mousse, chantilly . . . . 16
Baba au rhum . . . . 18
A We All Gotta Eat Project
Chez Fifi is committed to making its websites accessible to all people, including individuals with disabilities. We are in the process of making sure our website complies with best practices and standards as defined by Section 508 of the U.S. Rehabilitation Act and Level AA of the World Wide Web Consortium (W3C) Web Content Accessibility Guidelines 2.0. These guidelines explain how to make web content more accessible for people with disabilities. If you are having difficulty viewing or navigating the content on this website, or notice any content, feature, or functionality that you believe is not fully accessible to people with disabilities, please email us with “Disabled Access” in the subject line and provide a description of the specific feature you feel is not fully accessible or a suggestion for improvement. We take your feedback seriously and will consider it as we evaluate ways to accommodate all our customers and our overall accessibility policies.
Additionally, while we do not control such vendors, we strongly encourage vendors of third-party digital content to provide content that is accessible and user friendly.
Menu as captured Sep 1, 2026 · source ↗
Tied with 31 other venues on equal evidence.
We hold 623 venues in New York, NY and could score 353 of them. Positions are counted against those 353.
v1.7.4 9.7/100 = sourcing 0.6/50 (named-farm 0 distinct, named-region 1 distinct, attribute 2 distinct [class=species-name x0.00, class=unclassified x0.30], buzzword 0 distinct; +15% corroboration lift from sourcing press) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 9.1/18 (capped at 35% of the 0.6-point evidence base).
seafood
Maine lobster
Named region“de boeuf Classique . . . . 29 Txangurro, Basque deviled crab . . . . 36 Omelette à plat, asparagus, morels, truffe noire . . . . 38 Maine lobster arroz meloso, black trumpet mushrooms . . . . 50 plats principaux Steelhead trout, artichokes à la Barigoule, sugar snap peas”
on the menu · source ↗
sourcing
Dover sole
Attribute“sugar snap peas . . . . 39 Filet mignon au poivre, frites maison . . . . 74 Poulet rôti, pommes Fifi, salade verte . . . . 78 Wild Dover sole à la plancha, poireaux vinaigrette . . . . MP Côte de boeuf, frites maison, pipérade . . . . MP accompagnements Salade verte .”
on the menu · source ↗
Ibérico
Attribute“pears, Fourme d'Ambert . . . . 28 White asparagus, brioche, lemon, sauce Mousseline . . . . 35 Petit pois, Montauk calamares, jamón Ibérico . . . . 22 Tartare de boeuf Classique . . . . 29 Txangurro, Basque deviled crab . . . . 36 Omelette à plat, asparagus, morels,”
on the menu · source ↗
Book on SevenRooms ↗link checked Aug 24, 2026
Authority & awards
- MICHELIN Guide 2026: Selected ↗
MICHELIN Guide
Award
Local authority
- Best Fancy Restaurants in NYC, According to Eater Editors | Eater NY ↗
Eater NY
Local authority“Chez Fifi A Basque-leaning restaurant from the Sushi Noz team comes to the Upper East Side at Chez Fifi, a 44-seat townhouse where booths feel semi-private, the room is wood-paneled and art-filled (think Calder, Miró), and there’s a 30-seat salon upstairs for cocktails. Start with the Basque deviled crab— a gratin-like mix of Dungeness and Jonah crab you scoop straight from the”
mentions sourcing - Best French Restaurants in NYC | Eater NY ↗
Eater NY
Local authority“Chez Fifi Chez Fifi from Joshua and David Foulquier is a destination-worthy French restaurant on the Upper East Side. The food, which comes from executive chef Zack Zeidman, who worked with Ignacio Mattos, pulls influences from France and the Spanish Basque region, with dishes like deviled crab or the bluefin toro that suggests Zeidman has spent time working with Noz chef Nozom”