About Keith McNally

Keith McNally was born in London but has lived in New York City since 1975, working as a busboy, oyster-shucker, waiter, maitre d’, manager, and, finally, owner. He followed up the opening of his first restaurant, The Odeon, in 1980, with eight more by 2007, including the celebrated Balthazar and Pastis. McNally cowrote The Balthazar Cookbook with chefs Riad Nasar and Lee Hanson and lives in the West Village with his wife, Alina, and their children. @balthazarny

Two filletes of sole à la meunière in an oval metal dish surrounded by lemon wedges and garnished with parsley.

Sole à la Meunière

Classic bistro cooking at its best. Rustic simplicity that’s still so very elegant, sole à la meunière is complex only in taste. French cuisine at home.

A white dish of macaroni gratin with a fork resting inside.

Macaroni Gratin

This luxe mac and cheese comes in diminutive dishes at hoity-toity Balthazar, though it creates no less comfort scooped straight from a plain old baking dish sitting in the center of the table.

Two whole chickens and whole garlic heads in a cast iron pan

Skillet Roast Chicken

This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.

Three profiteroles on a plate


Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.