Bistro serving French fare like mussels & crêpes in a cozy yellow space with a pressed-tin ceiling.
"Not only did chef Thierry Moity start the trend of Wilmingtonians dipping their frites in mayonnaise instead of ketchup, he introduced coq au vin and escargot to a town filled to the brim with peel-n-eat shrimp and jumbo lump crab cakes with his snug little bistro, and where else in North Carolina will diners have the opportunity to eat waterzooi (a traditional Belgian chicken or fish soup)?" - D.R.E. James
Imelda
cornsnaketamer
Mia Pestano
Rick Hadsall
Maya L
Jacob Sargent
Karen & Ken Matsumoto
Libby Lepley