Le Tout Va Bien, which had been closed since the pandemic, recently reopened under the ownership of Vincent Caro, a native of Brittany, France. He arrived in New York City in 2005 for a vacation and immediately fell in love with the city and its energy; he was in the right place to launch his hospitality career.
Starting as a server, Vincent honed his skills in the restaurant business, eventually working at Le Tout Va Bien from 2006 to 2012. Little did he know that one day he would own the very place where he had once started. He ventured into entrepreneurship, opening several French restaurants in Queens, including Côté Soleil in Sunnyside, Chez Olivia in Astoria, and Bistro Eloise in Jackson Heights, named after his daughters: Bistro Eloise is still thriving today. Vincent’s journey embodies the essence of the American Dream.
Le Tout Va Bien, French for “everything is fine”, has been a landmark on West 51st Street since 1949, making it the second oldest French restaurant in New York City. The place has undergone a tasteful refresh while preserving its classic charm. There are sleek black-and-white tile floors, vibrant red banquettes, elegant brassiere chairs, and dark wooden tables. Echoing the ambiance of a traditional French bistro, the walls are lined with vintage advertising posters, nostalgic photographs of celebrity patrons like Frank Sinatra, and family portraits of the original owners.
Vincent has taken the reigns of server, bartender, and host, transforming the dining experience with his unique touch. He and his kitchen team have developed a new menu of traditional French bistro fare with a juxtaposition of American classics. His personal touches to the menu make a true representation of authentically French comfort food, complemented by French servers who radiate humor and warmth.
The Hors D’Oeuvres highlight: Salade de Betteraves & Chèvre, roasted beetroot salad with goat cheese, yogurt, and caramelized walnuts; Escargots Persillés, snails with garlic and parsley butter, served alongside fresh French baguette; Terrine de Foie Gras Maison, homemade Duck foie gras, brioche, and chutney; and Moules Provençales, Gratinées half shell mussels with garlic butter.
Main courses showcase French classics: Boeuf Bourguignon, braised grass-fed beef cheek in red wine, bacon, vegetables (mushrooms and onions) over Yukon gold mashed potatoes; Steak Frites, grass-fed NY Strip, peppercorn sauce, and homemade fries; Saint Jacques Grillées; four dry sea scallops served over creamy risotto and porcini sauce; and Dover Sole Meunière, with a choice of one side. American staples like Lobster Mac N’ Cheese, lobster, truffled cream, and cheddar cheese; and TVB Burger, an Angus patty, Swiss cheese, tomato, caramelized onions, TVB sauce and brioche bun, served with French fries.
Selection of sides include: Truffled Mashed Potatoes, Ratatouille, Truffle Fries, sautéed mushrooms, and asparagus.
Desserts spotlight Crème Brulee, a rich custard base topped with a layer of hardened caramelized sugar; and house-signature Soufflé of the Day, which rotates between blueberry, chocolate, coffee, and Grand Marnier. The soufflé arrives at the table with a perfect cloud-like appearance, accompanied by a creamy, custard sauce that is poured over the soufflé.
The beverage program consists of a small, yet well-selected wine list, predominately French, that features whites, rosés, and reds, by the glass or bottle. There is also a selection of classic cocktails including Negroni, Old Fashioned, and Martini.
Also available is a newly renovated private dining room that accommodates 35 guests and is perfect for small gatherings, and private and corporate events.
Its outdoor patio is a great place to people-watch and enjoy a meal al fresco; the patio seats 10.
The restaurant serves dinner a la carte, and a three-course prix-fixe Pré Theater Menu daily, available from 4 – 7 p.m. It also offers a brunch menu on weekends from 11- 4 pm.
Reservations may be made via OpenTable. Le Tout Va Bien is currently accepting delivery orders on Grubhub.
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