Happy Hour 5:30-10:30 PM. No need to be in the industry to get industrial with us!
Limited Menu of Sandwiches, Charcuterie & Cheese available.

Charc is a 25 seat casual restaurant and bar with an emphasis on house made & artisanal charcuterie, local cheeses, fun sandwich combinations and shareable plates that showcase seasonal vegetables and pasta. Our wine program is based on the modern European wine bar, featuring wines from around the world along with cocktails and beer playing an equally important role with many selections to choose from.

Now Serving Sunday Brunch!
Sunday, 12:00PM - 3:00PM

Get Happy With Us!
Monday-Friday, 5:30-7:30PM

We are primarily a Walk-in restaurant, however we do accept a limited number or reservations through Resy.

Book your Charc reservation on Resy

If you are running behind and want to get in touch with us or would like to send someone something special, please email us at Please note that we do NOT accept reservations via email.

Danny Brown Chef/Owner

Chef Danny Brown

Prior to opening Charc, Danny’s first venture into a self-owned restaurant, Danny Brown Wine Bar & Kitchen embodied a reinterpretation of the traditional European wine bar for a modern day audience. The effort was well-received, and would go on to garner him a prestigious Michelin Star for the 2011 Guidebook, the first Star awarded to a restaurant in the borough of Queens. Danny Brown continued to hone his culinary skills and has since earned a Star for his Wine Bar in the 2012 – 2015 Michelin guidebooks. In addition to the Michelin Guide, the Wine Bar also rated among the top in the borough in Zagat, with the most recent 2016 edition giving the restaurant a 26 for Food, 20 for Décor and 24 for Service.

Danny began his culinary career at the age of 19 at Bridgewater’s South Street Seaport Catering, a high-end catering company in New York. He was a member of the opening staff under Chef Henry Meer at The Cub Room (Soho New York) in a front of the house role as dining room manager and wine buyer. He would eventually return to the kitchen after a six-year absence for the chance to work with the Cub Room’s chef de cuisine, Craig Sammuel. Danny would later join Samuel on a trip to stage in some of the top kitchens in Europe, including: L’esguard in Spain, Michel Rostang in Paris and Osteria Francescana in Modena, Italy. Danny’s front of the house restaurant work also includes management positions at both Terrance Brennan’s Artisanal and Geoffrey Zacharian’s Town, both in New York City.

Charc Bar & Charcuterie

316 East 84th Street
New York City, NY

Happy Hour

Monday from 5:30–10:30

Tuesday - Friday from 5:30–7:30

Dining Hours

Monday - Thursday 5:30–10:30

Friday - Saturday 5:30–11:00

Sunday Brunch 12:00PM–3:00PM