"If you believe radish flowers and grape clusters are charcuterie board distractions, turn to Arnaud Nicolas. At the upscale French restaurant, the sausages, terrines, and pâtés are the true stars. They welcome you from their case by the entrance; head past them to the airy dining room where diners enjoy, in reverent near-silence, the privacy offered by the ample elbow room between tables. Sip a complimentary splash of white wine as you consider the ten-ish options on the charcuterie-dominant starters list, like savory poultry pâté baked in buttery golden pastry or rillettes that are so rich in pork fat. Can’t choose? The discovery plate is the obvious choice, with three surprise options like foie gras-laced terrine paired with apple compote or the espelette pepper-seasoned pâté. " - emily monaco, sophie friedman, sara lieberman
