"This easy-to-miss North Park spot basically forces you to invade the personal space (and eavesdrop on) your fellow diners. But what it lacks in square footage it makes up for in sheer flavor, with a French-y approach to classic Southern California fine dining. The menu changes every few months, but recent highlights included flakey cod with tartar sauce and ultra-crispy potato slices—like fish and chips’ wealthy cousin who studied abroad in Paris—and a rich, tender plate of braised short ribs, laced with an ancho chile reduction. Once you taste the sweet onion soup, lighter and fresher than the usual french onion, you’ll be counting the days until you return." - candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, cora lee, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, candic
