Five Great Cassoulets To Eat in NYC This Winter

Benoit's classic cassoulet

Now that the winter solstice has officially passed in New York City, we have approximately 12 weeks until the vernal equinox. Which means an entire season to fully dig into to the best dishes cold weather has to offer. One favorite from France: cassoulet, the hearty casserole, in which the luxurious fat of meats like duck, goose, pork and lamb simmer into a bean-and-vegetable base. While it might weigh down the waistline, cassoulet could lift anyone’s spirits well out of Seasonal Affective Disorder. It’s peak time for the dish, so we picked five favorites around town.

Alchemy The Park Slope version includes a powerful punch of dried cherry sauce along with duck confit, white beans, pulled pork and merguez sausage ($19.50).
Benoit Alain Ducasse’s recreation of the 100 year-old Parisian restaurant serves NYC’s most authentic, with traditional Tarbais beans, duck leg and breast, pork sausage and cured ham ($29). Chef Philippe Bertineau takes no shortcuts--his cassoulet requires three days to make.
Buvette Chef Jody Williams’ succulent, nicely-priced personal pot of duck, pork and beans ($15) holds as much genuine charm as her West Village “gastroteque.”
Le Gigot The version at this French bistro overflows with white beans, duck, lamb and various sausages ($30).
Wd-50 Wylie Dufresne’s unique spin became his own classic—he keeps it on his “From the Vault” menu. It includes pine nuts, octopus and boudin blanc (included in the $90 tasting menu).