New York City dining is a minefield of overhyped bistros. You know the ones. They have the gold-leaf mirrors, the frantic servers in white aprons, and a bill that makes you question your life choices. But then there’s Papillon. Located in the heart of Midtown East, specifically on 54th Street, this place is a bit of an anomaly. It’s massive. It’s loud. It feels like a mix between a classic French brasserie and a high-energy Manhattan pub. If you’ve spent any time looking at the papillon bistro and bar menu, you already know it’s intimidatingly long.
Seriously, it’s a lot.
Most people walk in expecting a standard steak frites and maybe a glass of mediocre Bordeaux. What they actually get is a sprawling selection that ranges from rigorous French classics to unapologetic American bar food. It’s the kind of place where you see a table of corporate lawyers in tailored suits sitting right next to a group of tourists sharing a giant plate of nachos. It works, somehow.
The Reality of the Papillon Bistro and Bar Menu
When you first sit down, the menu can feel a little like it’s having an identity crisis. Is it a French bistro? A Belgian beer hall? A New York steakhouse? The answer is "yes."
The kitchen leans heavily into the "Bistro" label with items like Escargots Persillade and Onion Soup Gratinee. Honestly, the onion soup is a benchmark for any place like this. At Papillon, they don't skimp on the Gruyère. It’s that thick, gooey, slightly burnt crust that requires some serious spoon-work to break through. Underneath, the broth is dark and salty, packed with onions that have been caramelized long enough to lose their bite but keep their soul. It’s a solid win.
But then you look over at the "Burgers & Sandwiches" section. This is where the Midtown office crowd lives. The Papillon Burger is the flagship here. They use a custom blend of beef, top it with caramelized onions, bacon, and Swiss cheese, and shove it into a brioche bun. It’s messy. It’s huge. It’s exactly what you want when you’ve had a brutal Tuesday.
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Seafood and the Raw Bar
You can't ignore the raw bar. In a neighborhood where a dozen oysters can sometimes cost as much as a small car, Papillon stays relatively grounded. They usually feature a rotating selection of East and West Coast oysters.
The Tuna Tartare is another staple that people tend to obsess over. They prep it with avocado, ginger soy dressing, and crispy wontons. It’s light. It’s fresh. It’s also one of the few things on the menu that won’t leave you needing a nap immediately after the meal.
Moving Into the Heavy Hitters: Entrees and Steaks
If you’re coming here for a "light bite," you’re probably in the wrong zip code. The papillon bistro and bar menu is built for people who are hungry.
The Steak Frites is the litmus test. They offer a few different cuts, but the Hanger Steak is usually the move. It’s got more flavor than a filet, though it’s a bit tougher. They serve it with a green peppercorn sauce that actually has some kick to it. And the fries? They’re thin, salty, and usually come out hot. That’s more than you can say for half the bistros in the city.
For those who want to lean into the French side of the house, the Coq Au Vin is surprisingly traditional. They braise the chicken in red wine until it’s basically falling off the bone, then serve it with pearl onions, mushrooms, and bacon. It’s rustic. It feels like something a grandmother in Lyon would make, provided that grandmother lived in a massive two-story restaurant in Manhattan.
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- Shepherd’s Pie: This is the curveball. It’s deeply savory, topped with a massive layer of mashed potatoes that get those nice crispy peaks in the oven. It feels more "bar" than "bistro," but on a cold November night, nobody is complaining.
- Salmon Fillet: For the person at the table who is "being good." It usually comes with a seasonal vegetable succotash or over a bed of lentils. It’s reliable, if a bit predictable.
- Moules Frites: You get a choice of broths—usually a classic marinière (white wine, garlic, shallots) or something a bit more adventurous like a spicy tomato base. The portions are generous. You will need extra bread for the broth. Ask for it early.
The Drink List: More Than Just Wine
Let’s talk about the "Bar" part of the name. Papillon has one of the most extensive beer lists in Midtown. They have a massive tap system that features everything from local Brooklyn brews to heavy-hitting Belgian tripels.
If you’re into cocktails, they do the classics well. A Manhattan at a place called Papillon feels right. But they also have a rotating list of seasonal "Specialty Cocktails" that tend to be a bit sweeter and more Instagram-friendly.
The wine list is, predictably, very French-heavy. You can find a decent Malbec or a crisp Sancerre by the glass without breaking the bank, but if you want to spend three figures on a bottle of Bordeaux, they have plenty of ways to help you do that.
A Note on the Atmosphere
You have to understand that the menu is only half the story. Papillon is famous—or perhaps infamous—for its decor. During the holidays, this place looks like a Christmas tree exploded inside a Victorian mansion. They go all out. Garlands, ornaments, lights, life-sized nutcrackers.
This affects how you experience the papillon bistro and bar menu. When the place is packed and the decorations are hanging from every square inch of the ceiling, the food feels like part of a larger spectacle. It’s not a quiet, contemplative dining experience. It’s a party.
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What Most People Get Wrong About Ordering Here
The biggest mistake people make at Papillon is ordering too much at once. The portions are "American-sized," even for the French dishes. If you order the Escargot, an entree, and a side of Mac and Cheese (which is excellent, by the way), you’re going to be struggling by the time dessert rolls around.
Another tip? Don't ignore the daily specials. The kitchen often experiments with seasonal ingredients that aren't on the permanent printed menu. Sometimes it’s a soft-shell crab in the spring; other times it’s a venison stew in the winter. These are often the best things coming out of the kitchen because the chefs actually get to deviate from the high-volume standards.
The Dessert Strategy
If you have room—and that’s a big "if"—the Profiteroles are the way to go. They’re classic. Choux pastry, vanilla bean ice cream, and a warm chocolate sauce that the server pours at the table. It’s theatrical and satisfying.
The Creme Brulee is also a safe bet. It has that satisfying "crack" when you hit it with the back of your spoon, and the custard underneath is smooth without being overly eggy.
Actionable Insights for Your Visit
If you’re planning to tackle the Papillon experience, here’s the game plan for navigating the menu effectively:
- Timing is Everything: If you want a relaxed meal to actually taste the nuances of the French sauces, go for a late lunch or an early Monday dinner. Thursday and Friday nights are "happy hour" chaos, and the kitchen is under a lot of pressure.
- Split the Appetizers: The starters are surprisingly filling. Split a Tuna Tartare and the Onion Soup between two people. It gives you the best of both worlds—light/fresh and heavy/savory.
- Check the Beer Tap: Before you order your usual drink, ask what’s on the rotating tap. They often get limited-run kegs that you won't find at the standard Midtown pubs.
- Reserve for Groups: Because the menu is so diverse, this is one of the best spots in Midtown for a large group with picky eaters. There is literally something for everyone, from the vegan salad seeker to the "meat and potatoes" guy.
- Sit Upstairs for a View: The second floor offers a different perspective on the decor and is usually slightly (only slightly) quieter, making it easier to actually look at the menu without a stranger's elbow in your ribs.
The papillon bistro and bar menu doesn't try to reinvent the wheel. It’s not trying to win a Michelin star. It’s trying to feed a lot of people very well in a space that feels like a literal escape from the gray New York streets outside. Stick to the classics, watch your portion sizes, and enjoy the madness.