(From May 2011) The French fare in this new space is remarkably well handled by chef Alessio Franceschetti. Dine on the likes of coq au vin and frites downstairs or head up to the lounge for cocktails and appetizers. We started with an exquisite Brie and mushroom soup, followed by the So7 Bistro salad: spinach, feta cheese, beets, and a raspberry vinai-grette. Our entrées included sautéed veal liver with caramelized onions, veal scallopini with lots of capers and a lemon-butter sauce, and a braised lamb shank so good that only the bone was left at the end of the meal. Bar.
My Library
