A chic extension of its Michelin-starred sibling, l’abeille à côté offers a playful yet technically rigorous French-Japanese tasting journey. The aroma of binchotan-grilled yakitori, glazed with a pungent black garlic reduction, greets diners in this intimate Tribeca space. Chef Mitsunobu Nagae’s expertise is evident in the vol-au-vent, where a meticulously laminated, buttery pastry shell houses succulent scallops and earthy mushrooms bathed in a rich beurre blanc. The crispy braised pork belly is a masterclass in texture, featuring a crackling exterior that gives way to succulent, melt-in-the-mouth fat, balanced by a sharp carrot gastrique. Each dish reflects a harmonious marriage of Japanese precision and French tradition, such as the miso-infused butter served with warm sourdough. The presentation is understated yet elegant, focusing on the structural integrity of the ingredients. It is a refined, casual destination where technical excellence remains the central protagonist of every course.