1. This is all about the classics.
The menu is very much “classic French bistro,” with steak frites, poulet rôti, an omelette, pâté, and frisée aux lardons, as well a few new-wave twists. A prime example? The maitake au poivre, made with mushrooms instead of steak. There’s also ravioles du Dauphiné, housemade pasta filled with comté, served with a vin jaune and salted butter. For dessert, there’s chocolate soufflé, an almond pear tart, and vanilla cognac ice cream, among a variety of other choices.
“We don’t want people to just be dining here once a week because they can’t find a new thing to eat,” says Seich. “There’s truly something for everyone with the food. We’re really trying to keep things classic and familiar, and we’re not trying to reinvent the wheel with the dishes we’re serving.”
Natural wines abound on the wine list, while cocktails keep riff on standards like the French 75, Vesper, and the Boulevardier.
“This is kind of the common theme throughout that you’ll see, not just in the food and the cocktail selection, but also the wine selection,” Paparazzo says. The list leans heavily French and American, with a wide range of affordability.
“We keep leaning in toward this [classic theme] because you think of this beautiful historic building, it all kind of makes sense. We’re representing the classics, right?” Seich adds.
Dining and Cooking