A Taste of Excellence: Broome Restaurant Review (SoHo in NYC)

By Margie Goldsmith

SoHo’s Newest Dining Destination, NYC

There’s a new restaurant in the heart of New York City’s SoHo (South of Houston Street): Broome Restaurant on the ground floor of the Broome Hotel. The hotel is set to open in January 2027, but Broome Restaurant is now open, and so worth checking out. Formerly a Federal Revivalist-style residence from 1825, the building became home to a graffiti artist commune in the 1980s and is now the Broome Hotel. The star of the soon-to-be hotel is Broome Restaurant, a French-Mediterranean restaurant and bar cocktail program with a 500+ bottle wine list.

Rooted in classic French culinary tradition, the menu is shaped by the seasonality and vibrant flavors of Mediterranean dining. The night I was there, we began with Chef Moshe Masarty’s Lebanese Cubano Bread, which takes three hours to make. For appetizers, we chose a crunchy bruschetta—tuna tartare, foie gras, garlic aioli, and finger lime, an extraordinary citrusy caviar. Next, we tried tuna sashimi—labneh cheese (made from yogurt), squeezed tomatoes, herbs, and cucumber consommé, both refreshing and delicious. We followed this with a mushroom skewer—spinach-and-onion ragout and ajo blanco, a delicacy that melted in my mouth.

Now it was time for entrees. First, Lemon Spaghettoni—butter sauce, Parmesan and chives—a lemon viscous savory custardy dish, by far the best pasta either of us had ever eaten, so tasty and cooked so perfectly that if we’d stopped there, we would have been happy diners. But we wanted to try more, so we spit the Gemelli—cherry and sun-dried tomatoes, capers, and cilantro. The tomatoes were fresh, and the dish was topped with chili oil: excellent. Finally, we had the Branzino—fennel, bok choy-and-spinach ragout with dill beurre blanc. The fish was cooked to perfection.

There were many other choices on the menu such as Chicken Paillard or Filet Mignon, but we could only eat so much. Our wonderful waitress, Sky, asked if we wanted to try the chocolate cake with extra virgin olive oil, sea salt, and crème fraiche, or the Crème Pâtissier with thyme crumble, strawberries, and mint oil, but if we tried anything else, they would have had to roll us out in a wheelbarrow.

On the way out, we walked by the well-stocked bar with five signature cocktails including The White Hour—Broome’s take on a martini—with vodka, pisco, Junmai sake, and Provence white tea. Their wine list included more than 500 bottles, from serious cellar selections—including Château La Mission Haut-Brion—to approachable by-the-glass pours from Austria, the Loire Valley, and the Rhône region. I’ll return to the Broome Restaurant, for sure.

Broome Restaurant
431 Broome Street, New York, New York 10013
Tuesday–Saturday • 6:00–10:30 PM

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