La Marchande

La Marchande is Chef John Fraser’s modernized take on the French brasserie. Situated on the ground floor of The Wall Street Hotel, La Marchande nods to the history of the rusticated beaux-arts building that was once the hub of worldwide trade and the site of the original 18th-century stock exchange.

Leading the culinary vision is Executive Chef Rick Horiike, who collaborates with Chef John to create lighter fare by embracing vinaigrettes and broths versus the heavier cuisine of traditional French brasseries. Signature dishes, such as “French Onion Dumplings,” “Steamed Dover Sole” with vermouth-lime butter, “Lamb Prime Rib,” and “Maitake Steak Frites” served with vegan au poivre are modernized with ingredients from around the world, including Southeast Asia.