This dessert is a homage to Marchand's time training at London's River Café under Jamie Oliver. The cake features a tender chocolate crumb with a slightly molten center that flows onto the plate. It's rich without being heavy, balancing decadence with refinement. This nostalgic nod to his training is frequently mentioned by diners.
A refined take on the Roman classic, folded into delicate handmade agnolotti. The filling is smooth and rich, while the sauce maintains the traditional simplicity of cheese and pepper in a creamy emulsion. The pasta is thin enough to give way to the filling without being fragile.
A signature pasta that demonstrates Marchand's approach to Italian tradition. The rabbit ragu is deeply savory, cooked low and slow to concentrate flavor. The wide pappardelle strands catch the sauce beautifully. Food blogs consistently mention this as a standout pasta preparation.
The crudo showcases Marchand's technical mastery in curing and slicing. Multiple raw fish preparations—likely including scallops, sea bass, or tuna—are arranged with ingenious vegetable condiments that add brightness and complexity. Each component is balanced to enhance rather than overpower the delicate raw fish. Multiple reviews highlight this as a standout opener.
The cotoletta—a Milan specialty—is perfectly executed here. The veal chop is pounded thin, breaded, and fried to golden crispy perfection, then served with fresh lemon and seasonal vegetables. The portion is substantial, making it ideal for sharing. Reviewers praise the technique and the quality of the veal.
L'Altro Frenchie is chef Gregory Marchand's bold pivot to Italian cuisine, opening in the space formerly occupied by Frenchie to Go. The restaurant embraces Italian gastronomic culture while reimagining it through London and New York sensibilities. The menu features house-cured crudo, housemade pastas like pappardelle with rabbit and cacio e pepe agnolotti, and signature dishes such as cotoletta alla milanese. The chocolate cake pays homage to the recipe from London's River Café, where Marchand trained under Jamie Oliver.
Book well in advance, especially for dinner service. The restaurant is warm and inviting with an open kitchen—try to time your arrival to see the team at work.
This restaurant thrives on sharing. Order multiple pastas and a cotoletta to share—it's the best way to experience the menu and the Italian dining philosophy.
The housemade pastas are worth focusing on. Try at least two different preparations—the agnolotti and pappardelle showcase different techniques.
The vibe is warm, trendy, and humming with energy. The open kitchen, soft lighting, and friendly staff create an approachable fine dining experience.
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