How French Bistro Le Crocodile Perfected French Classics in Williamsburg

At Le Crocodile in Williamsburg, Chef Aidan O’Neal is bringing classic French brasserie fare to New York City in a way that feels refreshingly simple and deeply satisfying.

“The menu just takes bistro classics,” O’Neal explains. “We’re not trying to reinvent anything. We’re just trying to keep it fresh and updated for New Yorkers.” With beloved dishes like steak frites, roast chicken, onion soup, pâtés, and crème brûlée, Le Crocodile has quickly become the neighborhood’s anchor for French cuisine.

O’Neal and his team saw an opportunity to fill a gap in Williamsburg. “We thought that Williamsburg, while it being a destination neighborhood, lacked its anchor bistro,” he says. “Every great neighborhood should be anchored by a bistro.” So when Le Crocodile opened, they aimed to give locals a place where they could enjoy French staples without venturing to Manhattan.

For O’Neal, cooking French food is a passion rooted in experience, not formal education. “I didn’t go to culinary school. I dropped out of college and never did really well in high school,” he says. “French food provided me with structure and discipline, all the things that I lacked as a teenager. So, like, French food helped me mature as an adult.” This disciplined approach is evident in every dish served at Le Crocodile.

Le Crocodile’s mushroom pâté is a perfect example of their approach to classic dishes with a twist. Based on a chicken liver recipe, the dish substitutes mushrooms, creating a vegetarian pâté with a creamy, buttery texture. “The trick is, it’s actually mostly butter,” O’Neal laughs. Best Dish Ever's Nate Skid, enjoying his first bite, calls it “ridiculously good.”

Then there’s the smoked eel salad, an unexpected but accessible dish. “We always say it’s smoked eel for beginners,” O’Neal notes, emphasizing that the restaurant strives to keep dishes approachable, no matter how sophisticated the ingredients might sound.

For the main course, Nate digs into the restaurant’s signature duck confit and roast chicken. The duck, glazed with honey, coriander, and fennel, is paired with a bright carrot salad. “The real magic is getting a bite of the carrot with the crispy duck skin,” O’Neal says. Meanwhile, the roast chicken comes with a mountain of fries that soak up the flavorful chicken jus.

What’s the secret to Le Crocodile’s success? O’Neal credits the restaurant’s welcoming ambiance and his team’s dedication to making guests feel at home. “Our mantra in our restaurants is that the food only tastes as good as you feel eating it,” he says. And with its warm setting, familiar dishes, and friendly service, Le Crocodile has quickly earned its place as a top dining destination.

After a meal that includes everything from mushroom pâté to roast chicken, Nate is convinced: “This is the best brasserie ever,” he declares. “Le Crocodile is hitting on every single level you could imagine. If you like French food, you cannot miss this place.” In a city where food trends come and go, Le Crocodile brings timeless French flavors with a New York twist, creating a brasserie that’s as welcoming as it is delicious.

Head to Le Crocodile and try the food to vote in our Season 1 ranking of the best dishes in New York City.