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Wine Spectator Grand Award wine list — ask for pairing recommendations. Open for breakfast, lunch, brunch, and dinner seven days a week.
Mussels with shallots, leeks, garlic, white wine, parsley, thyme, butter, and double cream with pommes frites — the signature bistro dish.
Grilled Angus NY strip with bearnaise sauce — a French bistro essential executed with genuine skill.
Branzino roasted with olives, confit tomatoes, artichokes, lemon, garlic, thyme, and boulangere potatoes — a Provencal showpiece.
A properly composed Nicoise with quality tuna — the quintessential Provencal lunch dish.