"Shocking no one (at least no one who speaks French), mussels were long the main attraction at this dark and moody Southeast Clinton restaurant — the menu used to offer a number of different preparations of the shellfish. However, since its reopening, La Moule has drifted into include a spectrum of French stalwarts. Start with oysters on the half shell, before transitioning to chicken liver mousse and a fines herbes-dressed butter lettuce salad; from there, bone marrow, soft-shell crab with rouille, or bean gratin with leeks all beckon. But those still seeking the moules in La Moule will find them in a traditional moules marinière." - Brooke Jackson-Glidden, Katrina Yentch
