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Club du Vin
A seasonal feast of off-menu dishes prepared by Le Crocodile chef partners Jake Leiber and Aidan O'Neal with wines curated by our own Gabriella Borg Costanzi


Winter Menu: Rhône Region


Truffes au Foie Gras et Raisins Armagnac

Foie Gras Truffles Stuffed with Armagnac Raisins


Fromage de Tête de Porc Persillé

Pigs Head Terrine with Parsley and Lentil Salad


Quenelles de Brochet Sauce Nantua

Pike Quenelles with Lobster Sauce

Filets de Sole à la Bourguignon

Sole Poached in White Wine


Lapin en Meurette

Rabbit in Red Wine Sauce with Morels


Pommes de Terre à la Lyonnaise

Potatoes Sautéed with Onion and Parsley


Cardons à la Moelle

Cardoons with Bone Marrow  

Mousse aux Pommes

Apple Mousse with Caramel and Meringue


Religieuse au Praline

Choux Pastry with Vanilla Creme Diplomat, Almond Praline,
and Chocolate Mirror

Rhône: Winter 2024 Featured Wine Region

Nestled in southeastern France, the Rhône Valley is divided into two distinctive sub-regions—Northern and Southern Rhône.


The Northern Rhône, known for its cooler climate, specializes in producing sublime, single-varietal wines such as the iconic Syrah-based Hermitage, the rich and complex Côte-Rôtie, and the aromatic Viognier-based Condrieu. On the other hand, the Southern Rhône, basking in a Mediterranean climate, crafts robust and characterful blends such as the world-famous Châteauneuf-du-Pape 


The wines are unique, savory and elegant, and we can’t wait for you to taste alongside our winter feast. See you in the Cellar.

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About the Space

An extension of Williamsburg’s three-star French Brasserie, Le Crocodile, the Cellar is a captivating private dining room nestled beneath Wythe Hotel’s
ground-floor restaurant. 


The decor is simple and elegant, preserving the historical architecture of our 120-year-old factory building. Original brick walls are thoughtfully adorned with handcrafted oak paneling which houses a rotating selection of featured wines. 


The Cellar offers nightly seatings for parties of seven or more, and availability for private events with advanced bookings of up to 40 guests.


Chef Partners Aidan O’Neal and Jake Leiber

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