"A cozy bar in the back is ideal for sipping, but then get down to business by partaking in this kitchen’s cuisine—classic French mingled with global effects. Begin with such signatures as cuisses de grenouilles à la Provençale—frogs' legs cooked with garlic, spinach and just the right bit of butter. Then linger over a perfect bowl of Gruyère-capped French onion soup. A riff on the rustic coq au vin renders the bird crisp on the outside, juicy inside. Profiteroles or crème brûlée make a divine finale." - The MICHELIN Guide
