Right away, we appreciated the relaxed atmosphere, it was just what we expected from a French Bistro. We were seated right next to the kitchen. Some people might not like this for the traffic and bright lights (the whole place was noisy in that bustling sort of way, I don't think any worse where we were) but we liked watching all the food come out --- made it even harder to decide what to order!
We started with a cone of gougeres. We REALLY enjoyed these, and they went well with the bottle of red wine we ordered, which was the special for the night.
We shared the smoked salmon with corn brioche appetizer. The salmon was lovely, but we were both disappointed in the brioche, which we felt was too dry, and you didn't really get any 'corn' flavor, which is too bad since I have had smoked salmon with a sweet corn cake in the past, and found the combination delectable.
My husband had the pied de cochon, and I had the lamb shank. I would not have been happy with the cochon, but my husband loved it ... for me, the sweetness of the onions was overwhelming. I thought my lamb was cooked perfectly. I thought the jus was a bit too much ... lamb jus is strongly flavored, and there didn't need to be so much of it as there was on the plate. I also wished that I had more polenta, which was a fantastic sweet accompaniment to the lamb. And, I just gotta say, what is with the fried onions piled on top of everything?? This is a trend I just don't get, and since I had no interest in eating them, I pushed them to the side, losing some of the precious polenta in the process.... restaurants really need to stop with the unnecessary garnishes.
Shared the bread and butter pudding to finish. . . great, no complaints at all! The strong flavor of the rum (? we assumed?) was a surprise, but not disliked.
We loved this place. It is just our style, to he honest. I read some complaints about staff, but we had great service all night. The man himself stopped by to check on the kitchen while we were there, and gave me a little wave and a smile. I am sure his regular oversight has a lot to do with the restaurant's success.
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