Casual in style, modern in approach, this well-established bistro blends French classics with regional accents. You’ll find Texas shrimp, cheese, and beef, East Coast oysters, and moules frites featuring a hearty dozen mussels from Bar Harbor. Overtly French touches include bone marrow, bouillabaisse, and duck confit. We especially savored a lovely piece of seared foie gras served on orange gastrique, studded with golden grapes and melted bits of dark chocolate. For a deeply satisfying dessert, don’t miss Nancy’s Bread Pudding, chef Nathan Tate’s heavenly version of his mother’s recipe, rich with heavy cream, cinnamon, sugar, and bourbon. Killer craft cocktails and a good wine list—including some moderately priced selections—help fuel the energetic, youthful vibe inside this charming vintage building.
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Gallic goodness in the OC.