Pâté Pâté's namesake dish—a house-made pâté showcasing the restaurant's skill with forcemeats and preserves. Served with cornichons (small pickles) for sharpness and warm house bread for textural contrast. The pâté is smooth but not light, rich but not grainy. A proper French preparation.
Tips from diners
Order the house pâté as a starter and pair with a glass of cheap Spanish red wine—the restaurant's wine program shines with affordable bottles.
Mussels cooked and then cooled in a marinade of vinegar, garlic, herbs, and olive oil. The acidity is bright without being overpowering, and the mussels stay tender. Served cold as a small plate with bread for soaking.
Tips from diners
Marinated mussels are one of the more affordable plates and work well as a starter before ordering a main.
A curated selection of cured meats—prosciutto, salami, guanciale, and seasonal items—served with pickled vegetables, cornichons, and house bread. This is a proper charcuterie with attention to source and aging. Best shared and eaten slowly over drinks.
Tips from diners
Order the charcuterie board and choose a wine by the glass from the natural wine list. Let the sommelier suggest a pairing.
A hearty, warming dish—beef braised until tender in a sauce with warm spices and depth. The flavors are big but not aggressive. Designed to be eaten with bread, soaking up the sauce. A comforting counterpoint to the lighter seafood and vegetable plates.
Tips from diners
Order the slow-cooked beef as a shared main alongside smaller plates. It's substantial and designed for sharing.
Mediterranean simplicity applied to octopus. The octopus is grilled until lightly charred on the outside but still tender inside, then finished with a squeeze of lemon, a drizzle of good olive oil, and a dusting of paprika. Served with bread to soak up the juices.
Tips from diners
The grilled octopus is reliably good. This is a restaurant where small plates are designed for sharing—order 3-4 items for two people.
Pâté Pâté opened in a converted pâté factory in Kødbyen (Meatpacking District) during the neighborhood's transformation from industrial zone to dining destination. The restaurant embraces the location's legacy while serving French-Spanish-North African cuisine via small plates designed for sharing. The wine program is notable—natural wines from independent producers, curated with care. The atmosphere is deliberately casual—tightly packed tables, noise, energy, and a sense of controlled chaos that defines the Meatpacking experience.
Book ahead for dinner, especially Friday and Saturday. The small space fills quickly and walk-ins may be turned away after 7 PM.
Pâté Pâté is tight, loud, and energetic—perfect for a date if you like liveliness over quiet romance. Friday-Saturday evenings have music.
The wine program is a serious affair. If you're into natural wines or want to explore beyond conventional selections, ask the staff for recommendations. They're knowledgeable and passionate.
This is a Meatpacking District institution from the neighborhood's early restaurant days. It helped define the current dining culture there.
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