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Based on 273 reviews
Reservations open a week in advance at midnight on SevenRooms; walk-ins try at 4pm.
Duck-based pate en croute with pistachios; the menu's most-named dish.
Charcuterie-program sausages; a reliable bistro staple.
French toast-style dessert; the standby sweet finish.
Marinated mussels small plate at $12; the bar-snack starter.
Eggs with Japanese pollock-roe twist; $10 small plate, signaling the menu's playful side.
Show‑stopping pâté encased in flaky pastry, with a terrazzo‑like interior, served with mustard and gherkins
Duck Pate en Croute
House-Made Sausages
Caramelized Brioche Pain Perdu
Mussels Escabeche
Oeufs Mentaiko
Pâté en croûte
Pain perdu
Thick brioche soaked in custard, seared in bitter caramel, with a crackled shell and custardy interior topped with vanilla gelato
Duck Leg Confit
