Wine Enthusiast

America’s Top 40 under 40 Tastemakers – Arnaud Tronche

Tronche left a successful telecommunications career to follow his passion for natural wine, last year opening this branch of the popular Paris wine bar. The largely French list—including older vintages and bottles otherwise unavailable in the U.S.—has few familiar labels. But Tronche favors discovery over snobbery, sharing his excitement for tiny producers and indigenous varieties from less-known regions like Savoie and Corsica. Read More...

The New Yorker

Racines NY

It takes guts to open a French wine bar across from Lot-Less, in the no man’s land between Tribeca and City Hall. The façade of Racines NY, an outpost of a pair of successful neo-bistros called Racines, in Paris, is obstinately unchic. Inside, the bare-bones exposed-brick décor is less French sophisticate than generic financial-district drinking establishment. But once you sit down to order a glass of wine, from a list that is, as one bartender put it, “off the beaten path,” you realize that these people know what they’re doing. The name means “roots,” and from the savvy sustainable wines to the thoughtful service and the impeccable tweaked versions of French standards, Racines NY pays homage to tradition with a keen eye toward evolution. Read More...

Michelin Guide

Beauty in simplicity found through attention to detail.

The American outpost of the Parisian originals, Racines produces elegant dishes in an equally sophisticated, yet uncluttered atmosphere that errs on the side of rustic. Every moment of the meal is well conceived, from the sips of celery velouté spiked with turmeric and offered as an amuse-bouche, to the 800-label strong wine list. The kitchen team’s fantastic technique shines.  Read More...

New York Times ☆☆

A Parisian ‘Neo-Bistro’ Comes to Town

The sommelier, Arnaud Tronche, genuinely appears to care whether people like what they’re drinking. And although wine will be the main event for many people, Racines NY is not a wine bar. It’s a restaurant — or “neo-bistro,” in the words of the owners.

Mr. Duca, who grew up near Marseille, had begun to win recognition as the chef of L’Instant d’Or, in Paris. Transplanted chefs often need time to find the right suppliers. But almost every ingredient I tasted at Racines NY was fresh and swimming with flavor.

Some New Yorkers will keep Racines NY out of their regular rotation because it doesn’t look French enough. This would be, to put it kindly, dumb. Dinner and drinks at Racines NY come as close as anything in Manhattan to the flavors of Paris today.  Read More...

Paris Offshoot Racines Takes Delectable Root in New York

Translations of French into English can be awkward when it comes to restaurants. One enchanting exception is Racines, the year-old offshoot of two Paris wine-centered restaurants of the same name name.

Racines NY does not call itself a wine bar, but partner David Lillie, and owner/sommelier Arnaud Tronche’s cache of ever-changing natural, organic and biodynamic wines underpins the thrust of the little Tribeca restaurant, with two cellars stocked with more than 800 labels, 9,000 bottles, and 40 reds and whites available by the glass.

The menu is where you’ll discover just how inventive Mr. Duca can afford to be, largely because his techniques are so indelibly grounded in the principles of traditional French cuisine. Thus, a dish of sautéed snails are as French as you’d ever wish. Sea scallops are flash sautéed and served with sunchokes, hazelnut, juniper and orange, and in his rendering of a perfectly steamed egg with polenta, Comté cheese, and a lush foie gras sauce you taste just how precise his cooking is, with every element in elegant balance.  Read More...

Eater New York

A Guide to New York’s Natural Wine Bars & Neo-Bistros

Among wine collectors, Racines opened with a bang. At the time, many in the collector world were just discovering the newly emerging producers like Overnoy and Clos Rougeard, now legends. But very few people in New York had been collecting those wines, as most consumers had been on another track. So there had been little exposure here to those wines with any age on them. But here was this place opening up with back vintages of these now established stars, and for ready sale… Read More...

Manhattan Magazine

Naturally Delicious

Print Only / May 2015 Issue

Conde Nast Traveler Online

Where Condé Nast Editors Eat and Play in Lower Manhattan

“I love Racines for a drink or dinner after work; the whole menu is amazing, but I love ordering the bar food with one of their amazing wines by the glass. I am the opposite of an oenophile, so I always let the waiter decide for me! For lunch, now that the weather is better, nothing beats eating at Shake Shack on the river!”  Read More...

Food & Wine

NYC’s Best New French Food +10 Best Places to Drink French Wine

Print Only / April 2015 Issue

NBC’s New York Live

Food Focused Wine Bars

Looking for a great place to drink and dine in New York City? Lauren Scala is taking us on a tour of some of the best food focused wine bars

Business Insider

5 NYC Restauraunts Wall Street Should Absolutely Check Out this Spring

YoRacines is a place where chefs go to eat, that’s how you know it’s got to be good. Another clue — an outpost in Paris and popups wherever it wants.

The ingredients are seasonally driven, and the wine is organic. More surprisingly though, is that the food is reasonably priced. A chef’s tasting will set you back $75 and the most expensive entree is a $35 hanger steak.

New York Magazine

5 New Wine Bars to Try Right Now

You could spend the evening debating whether this is a French restaurant or a French wine bar, as originally advertised. But then you’d be too busy talking to fully appreciate the artfully crafted plates of Michelin-starred chef Frédéric Duca (his signature veal tartare and seasonal burrata prep, in particular) and the largely natural, mostly French, small-production wine list. It’s the collaboration of a like-minded trio of owners: sommelier Arnaud Tronche; David Lanher, who also runs a Racines in Paris; and David Lillie, a partner at the nearby Chambers Street Wines.  Read More...

Wall Street Journal

New Racines Wine Bar in TriBeCa Has Customers Lining Up

Racines wine bar and restaurant, which opened April 16, is “the most anticipated wine geek restaurant opening for years,” according to my friend Alice (a wine geek herself).

Never mind that the restaurant is situated on a decidedly unprepossessing block of Chambers Street in a space that was once home to a nondescript Chinese restaurant: The week-old Racines is definitely hot.

In fact, when I stopped by Racines on Monday, I found co-owner Arnaud Tronche politely shooing away would-be customers. It was barely 5 p.m. and the restaurant opened at 5:30. How many new restaurants in New York have a steady stream of customers so early in the evening?

Village Voice

Is Racines NYC’s Best New Wine Bar?

Lately, New York’s wine bar scene has languished in a rut of formulaic mediocrity, new spots sullying the model with their unimaginative wines by the bottle and overpriced glasses; alternatively, many of the new and exciting wine collections were in establishments masquerading as a restaurant and wine bar when they really function as a restaurant with a small overflow area for drinks. Not that a great kitchen can’t enhance a wine bar — it does and it should, since food and wine are natural companions — but the two physical spaces shouldn’t compete with one another, and Racines has perfected that model.

Urban Daddy

Off to the Racines, A Famous Paris Wine Bar, Now in Tribeca

Dear The French,
We’ve given you a lot of grief over the years. And for that we apologize.
Because it seems like you’ve turned a corner—a beautiful, delicious corner. First, there was the whole “no work emails after 6pm” thing. (Brilliant.) And now, you’ve given us this… It’s Racines, a wine bar that might be France’s greatest gift to NYC since the Statue of Liberty, open now in Tribeca.
Friendly counsel: as appealing as the sparse, long marble bar and the rustic two-tops might be, you and your dinner companion should request the chef’s table. It’s where your Michelin-starred chef will be working magic on.  Read More...