"Chef Julien Diaz’s approach in the kitchen is as clean and contemporary as the decor of his restaurant. Here he prizes seasonal Mediterranean produce on a menu that evolves regularly, but tends toward dishes like oven-roasted Corsican brocciu cheese with thinly sliced radishes, fresh peas, cucumbers, and pickled radish; saffron risotto with cypress oil, Corsican honey, and grated pinecone; and John Dory roasted in seaweed butter with peas and an earthy-green crab broth. The well-dressed crowd receives suave service and a great selection of local wines poured by the glass." - Alexander Lobrano
Saisons [Official Photo]
