open daily for dinner $$$
Southern French cooking meets old school cooking from the heart. Co-owner and mixologist Julien Salomone flaunts his artistic background through the décor; warmed by candlelight and dark art, flickering off wrought iron fixtures – so sleepy hollow-ish. Service is swift and friendly. The menu is hit, miss and pricey.
Radish with Bonito butter and sea salt and finally I get it. Years and years of this classic French snack, trying it in Paris and small villages around the outskirts, I just never understood what all the hoopla was about. And then finally it made sense. Just a bit of smoky bonito flakes with a sprinkle of salt infused herbs and voila, I love it! Presentation is also fantastic. Fries with salted chicken skin sided with lemon aioli sound better than they taste. I did enjoy the crumbly chicken skin however, the a giant lump of fries underneath overwhelmed the salty crackle. This next dish according to the owner is hard to find in restaurants, so naturally I’m like “I must have it!”. Pork caillettes with toast and mustard made in house with the chef’s recipe are sadly a letdown. I hate to say it, but for me it was bitter, unbalanced, a little sour and tart.
Whenever I see razor clams on the menu it’s a must! The presentation here is beautiful however the exorbitant amount of ingredients (Citrus, mint, fennel, chili, pink peppercorn, candied lemon) overwhelm the small little slices of delicate clam. Next Chef Brent Maxwell combines Treviso, poblano, pistachio and Romesco nicely with smoky sweetbreads, mild tasting with a crisp exterior laid nicely over a firm crunchy salad. Cocktail: The Flapper refreshes with wild strawberry liquor, fresh strawberry coulis, simple syrup and cava.
Bone marrow is garlicky and plump. Chicken liver parfait is a great added touch because sometimes there is never enough marrow and the combo is great, unfortunately the burnt toast completely ruined the dish! I don’t know one person that likes the taste of carcinogenic black toast – like why would they serve it??
Arctic char, chorizo and mussel grits, rapini in Mary rose sauce is another disappointment. The fish is dry and the grits are slathered in a sickening Sriracha spicy mayo, suffocating the delicate fish like thick mud.