Le Crocodile


Brooklyn / Williamsburg


Get directions | 80 Wythe Ave, Brooklyn,, NY 11249


Hours | Dinner
Sunday-Wednesday 5pm-10pm

Thursday-Saturday 5pm-11pm


Monday-Friday 11:30am-2:30pm

Weekend Brunch

Saturday-Sunday 10am-3pm


Perhaps you’ve seen 13 Going On 30 or the 1983 Steve Martin vehicle The Man With Two Brains. Both involve some body-swapping hijinks, and you’re probably wondering why we’re talking about them right now. Well, we have a hypothesis, and it’s this: Le Crocodile – the French place in the bottom of the Wythe Hotel – is a little restaurant in a big restaurant’s body.
The food at this Williamsburg spot is what you’d expect from a wine bar in Paris with a handwritten menu and minimal seating, not a hotel restaurant within walking distance of the East River. It’s satisfying and unpretentious, which is just about the opposite of what you anticipate from a grand space at the bottom of a hotel with tiled floors, a massive menu, and waiters in white jackets strolling around like they just finished catering the PGA tour in 1930.
The menu at Le Crocodile is nearly 50-items long, which might lead to a paralysis of whichever part of your brain chooses food – but here’s a cheat code: get the chicken. It’s the best thing here, and it’s all you really need to order. That isn’t to say that everything else is a waste of time, it’s just that this roasted half-chicken is both incredibly delicious and extremely filling. It has crispy skin, juicy meat, and a heap of fries the size of a Type A seagull’s nest. The only downside of ordering it is an inevitable moment of existential panic when you wonder what your life would have been like had you gone with a few of the other 40-odd dishes. The answer is: still very good.


(718) 460-8004



Fruits de Mer

1/2 Dozen Oysters 24

Pickled Mussels 15

Jumbo Shrimp Cocktail 23

Jonah Crab with Avocado and Yuzu Kosho 27

Scallops with Ginger, Parsley and Meyer Lemon 19

Smoked Salmon Rillette 21

Hors d’oeuvres

Parisian Sausage and Dijon 11

Leeks with Vinaigrette and Hazelnuts 16

Mushroom Pâté with Black Truffle 21

Chicken Liver Pâté with Cassis Gelée 16

Country Pâté with Foie Gras and Pistachio 22


Joyce Farms Steak Tartare 22 / 32

Onion Soup with Gruyère and Lardons 17

Escargot with Parsley, Pernod and Fennel 19

Nadia’s Petite Salade with Dijon Vinaigrette, Shallots and Herbs 15

Frisée Salad with Poached Egg and Smoked Eel 21

Beet and Goat Cheese Salad with Pinenuts 19

Waldorf Salad with Walnuts, Celery and Stilton 18

Orzo Cacio e Pepe 23

Plats Principaux

Omelette du Fromage with Lettuces and Frites 22

Trumpet Mushrooms with Pistachio Dukkah and Farro 31

Trout “Almondine” with Celeriac and Marconas 33

Duck Breast with Kumquats, Endive and Sorrel 37

Berkshire Pork Chop with Artichokes and Gigantes Beans 38

Roast Chicken with Herb Jus and Frites 36

Tilefish with Spring Ragù and Sauce Chartreuse 34

Steak Frites au Poivre 42


Richters Farm Rhubarb and Zabaglione 12

Sticky Banana Date Pudding 13

Apple Tarte Tatin 12
Crème Brûlée 11

Burgundy Poached Pear 13

Profiteroles 15

Tarte au Citron 15

Sorbet 7

Ice Cream 9

Cocktails 17

Negroni Sbagliato Prosecco, Campari, Cap Corse Rouge, orange wedge

Spritz à le Crocodile Aperol, Prosecco, verjus rosé, bitter bianco, lemon oil

French 75 Local Gin or VSOP Calvados, lemon juice, sparkling wine

Veracruz Tequila Blanco or Mezcal, cucumber, lime juice, spearmint, aloe vera, cayenne
Martini Amalfi Coast Gin & Cucumber Botanical Vodka, Dolin Dry Vermouth de Chambéry, lemon oil, choice of Castelvetrano olive or house-pickled onion

Double-Barreled Wheated Bourbon, Bonded Rye, honey, Peychaud’s Bitters, Aperol, orange peel
Wythe Cocktail Bonded Rye, Carpano Antica Formula Vermouth, Fernet-Branca, lemon oil
Alaska Terroir Gin, Dry Vermouth de Chambéry, yellow Chartreuse, lemon oil

Les Gin-Tonics

Monkey 47 Schwarzwald Dry Gin Indian Tonic
Hendrick’s Gin Cucumber Tonic
Dorothy Parker Rose Petal-Infused Gin Elderflower Tonic

Perry’s Tot Navy Strength Gin Aromatic Tonic

Gamle Ode Dill Aquavit Mediterranean Tonic

Wine by the Glass


NV Champagne 1er Cru Hervé Rafflin “La Nature’l” Extra Brut Pinot Noir, Chardonnay, & Meunier 22

2020 Pétillant Naturel Lise & Bertrand Jousset ‘Éxilé’ Rosé 16


2020 Clairette Éric Texier “Adéle,” Rhône Valley 17

2019 Sauvignon Blanc Hervé Villemade, Touraine, Loire 15

2017 Jurançon Sec Clos Uroulat “Cuvée Marie” Manseng 16

2019 Côtes du Jura Domaine Courbet “Les Rondos” Chardonnay 21

Rosé and Orange

2020 Côtes de Provence Rosé Figuère “Magali” Grenache, Syrah & Cinsault 15
2020 Trebbiano (orange) Ampeleia “Bianco di Ampeleia,” Tuscany 18


2020 Beaujolais Jean-Claude Lapalu “Vieilles Vignes,” Gamay 16

2018 Hautes Côtes de Beaune Denis Carré “La Perrière” Pinot Noir 22
2020 Côtes-du-Rhône J.L. Chave “Mon Coeur Grenache & Syrah 17
2019 St. Georges-Saint-Émilion Clos St. Georges, Bordeaux Merlot & Cabernet Blend 18

After Dinner

NV Vin de Bugey Patrick Bottex “La Cueille,” Savoie Gamay & Poulsard 16

NV Malvasia Dulce Los Bermejos, Canary Islands 16

2010 Cadillac Secret de Château Biac Semillon 26

Our full wine list can be viewed here

Beer Selection

Kronenbourg 1664 Lager (Draft) Alsace 5.0% 10
Talea Sun Up Hazy IPA (Draft) Williamsburg 6.5% 12
Guinness Extra Stout (Draft) Dublin 5.6% 12
Brooklyn Lager Across the Street 12oz 5.2% 10

Collective Arts Guava Gose Hamilton, Ontario 12oz 4.9% 12

Aval Rosé Cider Breton 12oz 6.0% 10