Boucherie

What Boucherie does

Boucherie is a privately held restaurant group operating French-inspired brasseries across major U.S. markets, with seven active locations spanning New York City (La Grande Boucherie Midtown, Boucherie West Village, Boucherie Union Square, and Petite Boucherie), Chicago, Washington D.C., and Miami Beach. Founded in 2016 and operated under The Group Hospitality parent, the brand is built around the La Belle Époque aesthetic, with bespoke interior buildouts including custom stained-glass windows, mosaic marble floors, French artisan-crafted zinc and pewter bars, and large-format dining rooms seating 200–500 guests.

The core product is the in-person dining experience, spanning brunch, lunch, dinner, happy hour, and private events. Menus center on classic French cuisine and dry-aged meats prepared with wood-burning grill methods. Revenue is generated entirely through per-cover transactions and private event buyouts, with structured prix fixe tiers ($25–$75 depending on daypart and market) plus à la carte and beverage sales. Pricing varies by location, with higher tiers in D.C. ($45–$75) and lower entry points at Petite Boucherie ($10 happy hour).

Go-to-market is a direct-to-consumer model with reservations primarily routed through OpenTable and Resy, complemented by event bookings via TripleSeat. Marketing is concentrated on Instagram, email newsletters, Spotify-curated playlists, and earned media coverage. Customer segments include individual diners seeking celebratory or romantic French cuisine experiences and corporate/private event bookers seeking versatile group and buyout venues. No AI, proprietary technology platforms, or disclosed funding rounds are associated with the business.

Name

Boucherie

Legal name

The Group Hospitality

Website

https://boucherieus.com

Company type

Private

Founded year

2016

Operating status

Operating

Headcount range

1,001–5,000 employees

Short description

Boucherie is a privately held group operating seven French-inspired brasseries across NYC, Chicago, Washington D.C., and Miami Beach, serving individual diners and private event bookers through traditional on-premise dining with reservations via OpenTable and Resy.

Ownership category

akta.pro rank

Product category

French Restaurants

NAICS

Full-Service Restaurants (722511), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Brasseries, Bistros & Trattorias (THAFACAI)

akta.pro secondary industries

Fine Dining Restaurants (THAFACAA), All-Day Dining Restaurants (THAFACAJ)

Keywords

• French brasserie dining
• French restaurant group
• Fine dining venues
• Private event dining
• Steakhouse brasserie

Headquarters

HQ city

Chicago

HQ country

United States

HQ region

North America

Offices7 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Restaurant Dining: Revenue generated from food and beverage sales across multiple restaurant locations. Each location offers à la carte menus, prix fixe options, brunch, lunch, and dinner services, plus private event bookings.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels5 records

Core offering

Boucherie operates a portfolio of traditional French-inspired brasseries and steakhouses across seven U.S. locations (four in NYC, plus Chicago, Washington D.C., and Miami) under The Group Hospitality. Each location offers à la carte menus, prix fixe brunch/lunch/dinner services, and private event bookings. The concept blends an indulgent steakhouse with a refined Parisian brasserie, with menus focused on classic French cuisine, dry-aged meats, raw bars, and natural sourcing.

Product overview

Boucherie is a portfolio of traditional French brasseries inspired by the La Belle Époque era, operated by The Group Hospitality. The brand encompasses four distinct restaurant concepts across multiple U.S. cities: the flagship La Grande Boucherie (available in NYC, Chicago, Washington D.C., and Miami) offering expansive Art Nouveau-inspired dining with raw bars, private event spaces, and menus focused on classic French cuisine and dry-aged meats; Boucherie West Village (NYC) set in a former theater with butcher counter and gallery dining; Boucherie Union Square (NYC) featuring Belle Époque decor with a 32ft pewter bar; and Petite Boucherie, a more intimate West Village bistro. All locations share the Boucherie identity of blending indulgent steakhouse and refined Parisian brasserie dining experiences.

Differentiator

Problem solved

Functional benefit

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration4 records

Scale indicators6 records

Recent moves9 records

Expansion highlights5 records

Direct peers

• Le Bernardin: Eric Ripert's Michelin-starred French seafood restaurant in Midtown Manhattan; comparable to La Grande Boucherie NYC as a high-end French dining destination in Midtown catering to business and special-occasion guests.
• Le Coucou: Daniel Rose's French restaurant at 11 Howard in NYC offering refined traditional French cuisine with prix fixe tasting menus — comparable to Boucherie in its premium French positioning and downtown-affluent clientele.
• Balthazar Restaurant: Iconic French brasserie in SoHo, NYC, serving traditional French fare in a high-volume, design-led setting — the most direct conceptual analogue to La Grande Boucherie's Belle Époque brasserie format.
• Pastis: Major Food Group's French brasserie in NYC's Meatpacking District, operating as a high-volume, all-day French dining destination directly comparable to La Grande Boucherie's service model and check levels.
• DB Bistro Moderne: Daniel Boulud's French bistro in NYC serving classic and modern French fare; comparable to Boucherie in its upscale French-cuisine positioning within a single flagship NYC location.
• The Smith: Multi-location American brasserie with restaurants in NYC, D.C., and other major metros; comparable to Boucherie in operating large-format brasseries across multiple U.S. cities with prix fixe and à la carte service.
• Daniel (Restaurant Daniel): Daniel Boulud's flagship fine-dining French restaurant on the Upper East Side; comparable to Boucherie as a top-tier French dining destination in NYC with strong private-dining and event business.

Emerging players

• Maman: Multi-city French-inspired café/bistro concept operating locations in NYC, D.C., and other metros; comparable to Boucherie in bringing French brasserie culture to multiple U.S. cities, though at a more casual price point.

Broad incumbents

• Major Food Group: Parent of Carbone, Sadelle's, Pastis, and The Grill — a much larger, multi-concept restaurant group that competes head-to-head with Boucherie in the upscale dining and event-buyout space across major U.S. cities.
• Tao Group Hospitality: Large multi-concept hospitality group operating restaurants and nightlife venues across NYC, Las Vegas, and other cities; comparable to The Group Hospitality as a broader upscale hospitality operator with a portfolio approach.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/boucherie_us
• Xx.com/Boucherienyc
• Facebookfacebook.com/BoucherieNYC
• LinkedInlinkedin.com/company/boucherienyc

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Subsidiaries7 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Boucherie