"An unassuming, personal La Petite Patrie restaurant that feels like a friendly, unfussy dinner party: a modest handwritten chalkboard menu of fewer than ten items, scant seating, flowers that look plucked from the corner store, and a fridge full of wine; the kitchen highlights market produce with dishes such as asparagus dressed with smoked-egg-yolk mayonnaise, crispy-skinned chicken with buttery morels, and a playful sticky-toffee–style dessert that swaps carrots for dates, reflecting the chef’s background in notable local kitchens." - ByMehdi Brunet-Benkritly, as told to Mia Leimkuhler