The former Au Troisième is a polished, globally influenced bistro that rises above the other restaurants in Preston Center. You can get a good Wagyu steak frites here, but dishes with Asian and Mediterranean influences are the kitchen’s specialty. At dinner, Adobo Escargot is a fun twist on a classic Filipino dish typically made with chicken or pork; served alongside a smoked tomato-and-eggplant salad, the snails are bathed in a delicious vinegar-soy-garlic sauce enriched with coconut milk. A moist salmon filet with citrus butter comes with Israeli couscous enlivened with preserved lemon and goat cheese. At lunch, mildly spiced kimchi adds depth to a Reuben sandwich with melty Swiss cheese. Dessert reflects chef Bobby Pollette’s Hawaiian roots: haupia (coconut) pie, filled with a custard made from Okinawan sweet potato and topped with a creamy panna cotta–like layer of coconut and whipped cream.
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This polished, globally influenced bistro rises above the other restaurants in Preston Center.