A consistently popular operation, this established restaurant, with its open-hearth fireplace, exudes the ambience of a rustic country inn. The baked onion soup is subtle and sweet while pike dumplings in lobster sauce is a local favorite. On Wednesday, the chef prepares wonderful couscous with a spicy combination of boiled beef, lamb, chicken, vegetables and chickpeas with semolina and harissa. On Thursday Capulet Toulousan is prepared and is a long-time favorite. Two-hour parking is validated for an $10 charge.