Sneak Peek 2: Eulalie

Eulalie, the restaurant on West Broadway just north of White in the former Bâtard space (which closed in May), has opened and is now taking reservations. Tina Vaughn, who owns the restaurant with her husband, chef Chip Smith, was nice enough to give me a call — I will get back in there soon for dinner, but in the meantime, here’s a sense of what they are aiming for, along with a few pics of the dining room. It’s not finished, and the art has yet to be hung, so we sort of aimed for the details.

The pair ran the very popular Simone on the Upper East Side for nine years until May 2022, garnering three stars from Pete Wells at The Times along the way. Their model is simple: Chip runs the kitchen, Tina runs the front of house, and they work it themselves always and only, with just their team members.

“We just like what we do and we feel a connection to it,” Tina said. “It’s very personal. We strive to let people feel like this is an escape from their day, without getting on an airplane. That’s our goal.”

Because Chip is stretched thin in the kitchen — he has not been able to fully staff up, as is the case at so many restaurants — they are prix fixe for now ($115 per person) with three items in each category (appetizer, entre and dessert) along with an amuse bouche. Their menu is usually a la carte and changes every two weeks, “but the prix fixe makes it possible for Chip to control the quality and the experience for the guests with a smaller staff,” Tina said. Chip also bakes everything in house, so his day starts early. The price is $115 per person for appetizer, entree and dessert as well as a couple treats from the chef.

The menu is still being developed, but Tina described it this way on the couple’s blog: “Terrines are shining as a bit of a snack to whet the appetite, Savory tart (thank you!), Soupe au Poisson with quenelles of fish mousse and caviar is a serious spoonful of love, Cheese Souffles, Duck of course, his Flounder, Saddle of Lamb, Lemon Tart, Plum Tart, Marjolaine, and finally, an appearance of the Coconut Cake.”

The restaurant is cozy and they like it that way — a big night for them will be 40 diners. “We are smaller than most. Think of it as a European countryside approach, where the owners work the restaurant. It’s a lifestyle, and it’s just what we do.”

Eventually they will rebuild the bar (“it’s a beast and we don’t really have a bar scene,” Tina said) and make some fixes in the kitchen. (“It’s like buying a used old Porsche,” Chip said. “The bones are good but some things don’t work as they should.”

They are operating Wednesday through Saturday for dinner. Call 646-476-2380 for reservations.