This restaurant prepares beef with a Gallic flair. Begin dinner with a small plate of beef tongue with Gruyère cheese, then progress to an entrée of steak frites or braised beef cheeks. Another option is to assemble your own entrée by choosing beef, bison, fish, lamb or Wagyu beef, then pair it with an array of sauces, butters, cheeses or garnishes. The staff will cheerfully recommend a wine to accompany your dishes. In warm weather, dine on the patio and enjoy a view of the Ohio River.