"Good news: The fairy-tale decor of Beatrice & Woodsley, designed to resemble an aspen grove in the mountains, has largely been left intact by the owners of the late great restaurant’s rustic French successor in the Baker neighborhood. Even better news: The fare lives up to the setting. Expressing commensurate whimsy are dishes like fried frog’s legs with sea beans and rosemary aioli, escargot au Champagne in veal demi-glace and hazelnut-Chartreuse butter, and wild boar ribs in blackberry-sage glaze — while cocktails such as the Duke of Mirepoix with gin, celery cordial, lime acid, and whey really tie the room together." - Ruth Tobias, Eater Staff
Ruth Tobias
