July 15, 2025 NEW YORK, NY – Sirrah, a new French restaurant and bar from Ryan Harris (September Hospitality) and consulting chef Cody Pruitt (owner of Libertine), opens in the Meatpacking District [1 Little W 12th St, at Hudson St]. Sirrah reimagines the classic French prix-fixe steak frites experience through a distinctly New York lens, offering a four-course, $75 menu featuring playful takes on French classics. Designed by LA & London-based interior architecture design studio Fettle (The Hoxton Rome and Portland, Bar Issi & The Georgian Los Angeles), the 120-seat space embraces a bold maximalist aesthetic, inspired by the opulent atmosphere of a New York supper club.
TEAM
Cody Pruitt, Consulting Chef at Sirrah, is known for his acclaimed West Village French bistro Libertine. Cody spent his childhood summers in the French countryside, where he developed a deep appreciation for the nation’s cuisine and culture. Cody also created the beverage program at the newly opened Confidant in Industry City, the cocktail program at Bar Bianchi, and is opening Chateau Royale, a bi-level French restaurant in Greenwich Village, later this Summer.
Ryan Harris is a seasoned hospitality professional with a successful track record of launching and managing both new and established hospitality concepts, such as Union Fare, Quality Meats, Quality Italian, Rose Room, Park Avenue Seasons, Monarque, Hurricane Club, and Riff Raff’s. Sirrah marks the first opening for September Hospitality, Harris’s newly launched hospitality group, where he is joined by partner and Director of Operations Phil Zelonky (previously of Rose Room and NOIR NY).
MENU
Sirrah’s prix-fixe menu highlights whimsical takes on French bistro classics, offering diners ease, quality, and playful indulgence. The menu begins with Starters such as an amuse-bouche French Onion Soup served in a shot glass; Bread Service featuring Eli’s baguette served with French butter, olive oil, and house-made Ratatouille with slices of summer squash and seasonal vegetables; and Sirrah’s take on Salade Verte dressed with fines herbes and bright champagne vinaigrette. Diners choose one option from the Mains section, which features a 7oz Hanger Steak, Branzino, Lion’s Mane Mushroom, and a supplemental 28oz Dry Aged Steak For Two, with all meat from Meats by Linz. Mains are accompanied by Pommes Frites served tableside from a custom-made, Tiffany lamp-adorned cart, along with five housemade sauces: classic Poivrade, Sirrah Sauce inspired by a traditional French steak sauce, Béarnaise, Mornay, and Chive Creme Fraiche. A choice of two seasonal Sides includes options such as Black Garlic Brussels Sprouts, Espelette-glazed Carrots, Vadouvan Broccolini, and Brown Butter-Roasted Mushrooms. The Dessert course features fresh Berries & Cream as well as a French-inspired Ice Cream Cake (supplemental).
WINE & COCKTAILS
Sirrah’s cocktail menu features inventive, seasonally driven drinks, both spirit-forward and zero-proof. Signature offerings include Raspberry with gin, framboise, lemon, simple syrup, and egg white; Yuzu with vodka, yuzu, lemon, pineapple, and simple syrup; and Smoky Bitters with mezcal, aperitivo, lime, and honey syrup. These are served alongside riffs on an espresso martini, mezcal spritzes, and tiki-inspired pours, as well as a perfected take on both a gin and vodka martini. Non-alcoholic cocktails are equally complex, such as Lemon with botanical spirit, lemon, and cherry; and Bittersweet Herbal with non-alcoholic aperitif, orange, lemon, and tonic.
The wine list is concise and versatile, spotlighting selections by the glass from classic French regions, such as Champagne, the Loire Valley, and Languedoc, alongside offerings from California. Selections are chosen to complement Sirrah’s rich yet playful menu without overshadowing its bistro spirit.
