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- Azuki Cream Croissant
croissant baked w/ azuki (sweet red bean paste) filled w/ light whipped cream and dusted w/ powdered sugar; looks good
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4.0 out of 5
513 ratings |
moved from original location on 1032 Commonwealth Ave, Boston |
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- Mille Crepes Cake
signature cake; no less than 20 paper-thin, hand-made crepes layered with light and creamy pastry custard; "simple and sinful"-Ted Allen; looks good
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4.0 out of 5
1126 ratings |
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- Raclette Savoyarde
Raclette cheese (aged 3-5 mo.) melted in small skillet which you pour on quartered seasoned potatoes on a plate that is served w/ charcuterie (plate of sliced prepared meat products and pickles); looks good
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4.0 out of 5
1160 ratings |
opened in 2000; 32-seat restaurant specializing in the regional cuisine and wine of France; "Best French Restaurant"-Seattle Weekly (2009) |
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- Braised Beef Shortribs
three-bone-center-cut shortrib is seared and then braised for 3.5 hrs for fall-off-the-bone tenderness; served w/ buttered potato puree, sauteed greens, cippolinis and horseradish cream; looks good
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4.0 out of 5
1127 ratings |
[CLOSED]; French bistro feel |
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- Crawfish Etouffee
"best etouffee I've ever had"-Kerry Vincent; looks good
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4.0 out of 5
5 ratings |
[CLOSED]; can order online and have it shipped (frozen) |
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- Steak Frites
Wagyu beef (lots of marbling) topped w/ veal stock-red wine Bordelaise sauce; fries are twice-fried; "best steak frites I've ever had in my life...might be better than (in) France"-John Besh; looks good
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4.0 out of 5
1280 ratings |
"California soul food"; warm interior features a woodsy-chic vibe inside overlooking a spacious outdoor patio where you can dine and unwind by the firepit while taking in spectacular views of the surrounding mountain ranges |
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- Gratin de Macaroni
macaroni and Gruyere cheese-induced Bechamel sauce w/ house-cured-house-smoked bacon baked in casserole dish; looks good
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4.0 out of 5
580 ratings |
consistently ranked in the top tier of "Best Of" lists by the local and national press (from its website); outdoor dining in courtyard garden available |
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- Foie Gras Terrine w/ Marinated Figs
takes 5 days to make; interchanging layers of foie gras and prune-brandy-marinated flattened figs; "life-changing... becaused I decided to go to culinary school"-Claire Robinson
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3.5 out of 5
389 ratings |
[CLOSED]; located on the 40th floor of the Chicago Stock Exchange offering breathtaking views of Chicago; "Four stars - Chicago's most romantic restaurant"-Chicago Tribune; where Claire's father flew her for her 21st birthday |
