À Côté

Mussels

The restaurant's signature: plump mussels steamed in a deeply flavored broth — often wine, herbs, and aromatics — that makes the frites dunking mandatory

Pommes Frites

Thin, properly crispy fries served with aioli — one of the best renditions in the East Bay and essential alongside the mussels

Charcuterie

A rotating house charcuterie selection — cured meats and accompaniments that pair well with the wine list as an opener

Seasonal Vegetable Small Plates

The kitchen rotates produce-driven plates that reflect French technique — typically well-executed and a good counterpoint to the richer meat dishes