"With a combined 45 years of service between them, Le Bouchon and La Sardine continue to produce “utterly authentic” French fare at a high level. Though the two bistros are similar, Phil Vettel thinks each has “very nice” specials that help distinguish itself from the other. La Sardine presents a “picturesque tableau” of seared scallops surrounded by fava-bean puree, oyster mushrooms, and pickled strawberries, as well as “airy and custardy” pike quenelles in a lobster-bisque sauce. Both offer “superb” tarte aux pommes for dessert, which is “highlighted by a memorable crust, caramel-drizzled apples and house-made vanilla ice cream.” Overall, Vettel says the two spots “seem well-equipped to achieve more” in the coming years. [Tribune]" - Jeffy Mai
