Merlot Restaurant

French Onion Soup

The bistro benchmark done properly — rich dark broth, properly caramelized onion, a crouton that holds its shape, and cheese browned under the broiler to the edge of bitter

Duck Confit

Slow-rendered leg with crisp skin and yielding meat, typically served with lentils or roasted potato — the kind of dish that earns a bistro its regulars

Steak Frites

The house anchor — a properly rested cut with a classic pan sauce and thin crispy frites; the reliable order when you want to see what a bistro's kitchen really does

Moules Frites

Steamed mussels in a white wine and shallot broth, served with frites — a perennial on French bistro menus and well-suited to the kitchen's style here

Crème Brûlée

Properly set custard with a clean sugar crust that cracks on tap — the dessert most regulars end on and rarely regret