Restaurateur Frederick Lesort proudly introduced Matisse, a brand new restaurant & wine bar featuring classic French Bistro dishes and a great selection of wines in a cozy yet chic setting on January 15, 2010.  Matisse is located near the United Nations at 924 Second Avenue at 49th street, New York, New York.

Frederick Lesort opened a quaint neighborhood French bistro with focus on authenticity, quality product and customer service.  “New Yorkers are coming back to smaller and more personable restaurants where they are recognized and well taken care off.” Explains Lesort

Lesort is not new to New York’s restaurant scene. Originally from Paris, he entered the restaurant arena upon his arrival to the Big Apple in 1985.  He spent few years polishing his skills working for respected establishments and making a name for himself in the industry. Lesort’s hard work and tenacity enabled him to open his first restaurant in 1990, Jour et Nuit, which was located in Manhattan’s trendy Soho area. Following that successful venture, he continued injecting his distinctive flair into the New York restaurant scene with chic, eclectic projects such as Buddha Bar, Lemon, Nica’s, Vandam, Frederick’s and Opia.

In January 2010, Frederick redirected his efforts and launched Matisse, a cozy restaurant with simpler concept.  “In a sense, I am reinventing myself by going back to the basics.  I would like Matisse to be an oasis in a city with an abundance of restaurants and bars, where patrons enjoy delicious classic French food in an unpretentious setting.” Explains Lesort.  Strategically anchored between the United Nations compound and the East Sides residential vicinity, this new addition seats 40 people indoors and over the summer an additional 24 seats will be available.  The decor is minimal and tasteful that includes some original photos by the legendary Harry Benson.

Matisse’s Executive Chef, Franck Maucort furnishes a stellar track recorded.  Also a native of France, he is a classically trained chef from the acclaimed Institut Vatel of Paris. Upon completing his training, he fine-tuned his craft by worked with notable chefs that include; Joel Robuchon, Pierre Hermes, and Edouard Carlier.

His recognition grew and consequently in 1999 Maucort was courted by the esteemed Anthony Bourdain to be his Sous Chef at Les Halles in New York City.  Since then, he moved on to own a restaurant, Kitsch in New York City, located in the Upper East Side. Prior to accepting his position at Matisse, he worked at some of New York’s landmark establishments such as DB Bistro, The Central Park Boathouse, and Buddha Bar as Beverage Director and Manager.  “I strongly believe a great chef must understand how to run a business as well as owning great cooking skills.  I trained for many years in the back of the house, to be fully effective in this business, I had to also learn front of the house operations.” Says Chef Maucort.

Lesort and Maucort devised a menu that encompasses straightforward classic French Bistro dishes with focus on quality and consistency. Some of the dishes on the menu include:

Appetizers
Tarte Tatin of Caramelized Onion and Goat Cheese $9.00
Petite Salade
Cagouille Aux Lardons $11.00
Sautéed Snails with Lardon, Garlic Butter and dry White Wine

Main Course
Hand Cut Beef tartar $18.00
Petite Salade
“7 Hours” Leg of Lamb $19.00
Slowly Braised Leg of Lamb, Potato Gratin
“Julia Child” Beef Bourguignon $19.00
Bacon, Mushrooms, Carrots, served with Butter Fusilli Pasta
Roasted Codfish $19.00
Turnips, Baby Carrots, Onion finished with Basil Oil
Wild Mushroom Risotto $16.00
Cremini, Morrell, touch of Cream

Every dish on the menu costs less than $20.00 and the deserts are all priced $6.00 while daily specials will cost above $20.00.  Matisse offers great selection of wines that starting at $7.00 by the glass, and at $28.00 by bottle.  “I would like to reintroduce Classic French Food to New Yorkers of all ages and social background.  New Yorkers miss the old neighborhood restaurants, I feel that it is time to bring that flavor back old”. Lesort adds.

Matisse is located at 924 Second Avenue @ East 49th Street, New York NY 10022.
Tel. 212.546.9300. Website: www.matissenyc.com
The hours are: Lunch Mon to Fri 12noon to 4pm, Brunch Sat & Sun 12noon to 4pm and Dinner Sun to Wed 5pm to 11pm, Thu to Sat 5pm to 12 midnight.

Frederick Lesort

Frederick, a native Parisian, began pursuing his carrier in the restaurant business in his adopted city of New York in 1985.  He quickly immersed himself in the industry working for esteemed establishments where he proved himself to be a dedicated restaurateur and a visionary.

In 1990, Frederick launched his own enterprise, Jour et Nuit, which was located in Manhattan’s trendy Soho neighborhood. Following that successful venture, he continued injecting his distinctive flair into the New York restaurant scene with chic, eclectic projects such as Buddha Bar, Lemon, Nica’s, Vandam, Frederick’s and Opia.

Utilizing his amassed experience and following his passion for food and wine, Frederick redirected his effort and embarked on a new restaurant venture with a simpler concept.  In January 2010, he opened the doors of Matisse, a restaurant featuring classic French cuisine in a warm yet chic setting. Matisse is strategically located in the vicinities of the United Nations and a residential corner of East 49th and 2nd Avenue.  Currently, Frederick is also a partner at Opia restaurant located at 130 East 57th Street.

Chef Franck Maucort

A native of France, Franck Maucort is a classically trained chef currently holding a position as Executive Chef at the newly opened Matisse.  His training originates from the acclaimed Institut Vatel of Paris, where he mastered the art of cooking.

After completing his training, Chef Maucort honed his craft traveling through France working with many notable chefs that include; Joel Robuchon, Pierre Hermes, and Edouard Carlier. His career flourished and he consequently moved to New York City in 1999 to work as a Sous Chef to the celebrated Anthony Bourdain at Les Halles.

In 2003, Maucort moved on to open his fist restaurant, Kitsch in New York City, located in the Upper East Side. Before arriving at Matisse, he took sometime to fulfill his believe that a great chef must understand how to run front house as well as the kitchen and worked at New York’s landmark establishments such as DB Bistro, The Central Park Boathouse, and Buddha Bar as Beverage Director and Manager.

Tags: dining, fine dining, French Bistro, New York, restaurant