This chef-owned restaurant sustains a classic brasserie atmosphere. The kitchen is skillful in French cooking, preparing fresh fish, a variety of meats including rack of lamb, veal, beef and chicken, as well as pasta and raw-bar selections. Save room for dessert, they’re wonderful and include a variety of soufflés, which need to be ordered when placing the entrée order. Cell-phone use is not permitted in the dining room.
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