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"Opening Thursday, May 16, the ground-floor patisserie is the first phase of a six-story French dining project and promises very pretty chocolate bon bons and traditional croissants; it's described as a home for petit gâteaux, pastry, quiche, and morning coffee. Above the patisserie, the second floor houses production space where customers can watch sweets being made through a glass-walled chocolate room — as chef Claude Le Tohic put it, 'Chocolate is something people like to see.'" - Caleb Pershan