Quatorze

Quatorze opened on 14th Street in 1984 and moved to the Upper East Side in 1990, and it has stayed a traditional Parisian bistro the whole way through. For most of that history there was no burger at all. Ownership resisted adding one because they did not want it overshadowing the rest of the menu, and when the team finally built Le Burger they spent months testing versions before landing on a blend of chuck, brisket, and short rib with brie, shallot jam, and green peppercorn aioli. Both of us ate it in November 2025.

That development shows in the result. This is not an American cheeseburger with a French ingredient added for effect. The brie brings a creamy richness that stays clear against the beef, the shallot jam and caramelized onions add sweetness and depth, and the aioli connects all of it through a savory bistro profile. Everything is pulling in the same direction on purpose.

What impressed us is that it never tips into saturation. That is a lot of rich components in one construction, and the beef still stays relevant with the individual ingredients continuing to register. Plenty of burgers with less going on lose that fight.

It is the kind of place we would call a hidden gem, though the burger does still want one source of contrast to make the richness feel fully resolved.

Ordering notes: the burger currently appears on the brunch and L'apero menus rather than dinner, and earlier coverage described a small nightly count served mainly at the bar. Those accounts do not agree, so confirm availability with the restaurant directly. The current menu publishes only the name, so the build described here is what we were served.

Quatorze separates itself through a carefully developed beef blend and a distinctive combination of brie, onion sweetness, and green peppercorn aioli. The rich components remain cohesive and complement the beef without fully overwhelming it.

The burger would be more complete with a brighter acidic element to provide contrast.