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As of Sunday, March 15th, Augustine will be closed including take-out and delivery. Despite our desire to continue to serve our community, it has become increasingly clear that closing the restaurant is in the best interest and well-being of our customers and staff. We will re-open as soon as possible while keeping in mind CDC, WHO and local government recommendations.

Please stay in touch via our website and Instagram.

Take-out and Delivery is available at our sister restaurant, Minetta Tavern.

The employees of Augustine have created a COVID-19 relief fund:

Donate Here


Five Beekman Street

New York City

Keith McNally

Keith was born in London and moved to New York in 1975, where he worked in a series of restaurant jobs from oyster shucker to busboy to general layabout. In 1980 he opened his first restaurant, The Odeon. Since then he’s opened Café Luxembourg, Nell’s, Lucky Strike, Pravda, Balthazar, Pastis, Schiller’s, Morandi, Minetta Tavern, and Cherche Midi, as well as Balthazar in London. He’s written and directed two feature films, End of the Night and Far from Berlin. In 2010 he was mistakenly given the James Beard Award for Outstanding U.S. Restaurateur.

Markus Glocker

Markus Glocker was born in Northern Austria and grew up working in his family’s hotel, where his appreciation for hospitality became a passion. After graduating culinary school in Austria, Markus joined Munich’s renowned Restaurant Vier Jahreszeiten. Over the years, he excelled in top kitchens around the world including Eckart Witzigmann, Charlie Trotter’s in Chicago, Restaurant Steirereck Vienna, and Gordon Ramsay in London and New York (which earned two Michelin stars during his tenure there). Currently, Markus is the chef/owner at Bâtard, the fine dining Tribeca restaurant he opened in May 2014. After its debut, the restaurant earned a three-star rating from The New York Times, three stars from New York Magazine and a coveted Michelin star, among several other stellar reviews. In early fall 2018, Markus joined Keith McNally’s Augustine as executive chef. Inspired by the warm and alluring interior, Markus worked to develop a “Paris meets Vienna” fare- combining elements of classic Viennese cuisine with traditional French cooking.