We love to make people happy!  Since 2007, we’ve served food people crave; straightforward dishes that satisfy.  Walk in the door and you’re in for a great time.  Whether it’s date night, drinks on the town, a big birthday bash, a working lunch, a boozy brunch, or an I-don’t-want-to-cook-tonight night, we’ve got you covered.

The breakfast, brunch, lunch and dinner menus feature a selection of farm fresh, familiar and creative bistro dishes.  We work very closely with local farmers and purveyors to source food from people we know and trust.  We believe in using local, natural and sustainable foods.  We have high standards for every ingredient and we put thought into every bite, because our guests deserve it.

Our philosophy

We care about every meal and every moment.  We value our team and the culture we have created, and hire truly great people who get pleasure out of making people happy.  We’re committed to supporting nearby small businesses and local purveyors.  We currently source products from family-run farms in Upstate New York and responsible oyster farms in Long Island and Massachusetts to a start-up vermouth company and small Brooklyn breweries.

Be The Smith

We are all empowered to MAKE a difference

Say Yes

We go above and beyond to exceed the expectations of our Guests and always try to find a way to say yes

Have Fun!

We enjoy making people happy; guests, peers and our community


Everything we do is from the heart- the food, drinks and connections

Think Local, Natural and Sustainable

We make decisions our kids can live with

Wait For Great

We only hire great people

Passion, Pride and Focus

We work hard, safe and together


Our history

Managing Partner Jeffrey Lefcourt grew up working in some of the top restaurants in New York City dreaming to one day open a restaurant.  In 2001, Jane debuted in Greenwich Village.  Fast forward to 2007, The Smith was born and quickly became a popular, packed and beloved neighborhood brasserie in the heart of the East Village.  2011 brought the opening of The Smith Midtown, expanding the restaurant’s reach in both geography and clientele, with an extensive raw bar to boot.  In 2012, Michael Jacobs, a hospitality veteran who previously worked with Jeff, joined as a partner at The Smith.  Later that same year, The Smith opened its third location just a stone’s throw from Lincoln Center, bringing the Upper West Side a buzzing brasserie of its own.  In 2015, The Smith’s fourth location will open in the NoMad neighborhood in Manhattan with additional restaurants planned for the future with Chef Brian Ellis overseeing all culinary operations.



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