Dimly lit homage to French pop artist Serge Gainsbourg offering small plates & spirits.
"Celebrating its 20th year in business in 2025, Gainsbourg has quietly been doing date-nighty bistro food in cozy digs at impressively affordable prices out in Greenwood. The most expensive thing on the whole menu is $24 — the succulent hanger steak — and the duck confit with roasted Yukons and a pan demi is right behind it at $20. Never mind the lamb-and-beef Gainsbourger, one of the city’s finest burgs, is $16 and includes a mess of crispy duck-fat frites. Speaking of frites, the hedonistic poutine with shallots, mushroom gravy, and gruyere is a meal on its own, at only $8. If that weren’t enough, happy hour from 4 to 6 p.m. knocks off a dollar off drinks and busts the Gainsbourger down to $7 (a la carte), among several other food specials. And it’s happy hour all day on Mondays." - Meg van Huygen, Eater Staff
"A dark, moody gastropub nestled in Greenwood’s liveliest section, Gainsbourg is a refreshing entry to the French food scene, with a long bar, a small, open cooking area, solid cocktails, and an exceptional cheesecake. Particularly appetizing on the savory side are the French dip with a silky au jus sauce and the classic Gainsbourger, featuring a massive beef patty blended with a taste of lamb." - Leonardo David Raymundo
"Since it’s closer to French than French Canadian, Gainsbourg serves the Quebec hors d’œuvre using Gruyère in place of cheese curds, and to great acclaim. It’s become one of the Greenwood restaurant’s more popular dishes, and it’s topped with a more vegetarian friendly mushroom gravy. Open for takeout and limited dine-in." - Eater Staff
"Casual French restaurant Gainsbourg has takeout from 4 p.m. to 9 p.m. Tuesday through Saturday on all menu items, including poutine, duck confit, steak frites, burgers, and more." - Gabe Guarente
"For those looking for French vibes without snobbiness, this low-lit gem in Greenwood is a good bet. There are plenty of cocktails to set the mood, such as the Edith Piaf (with vodka and creme de violette) and a whole list just for absinthe. Plus, the poutine is some of the best in the city, using gruyère instead of cheese curds, along with a rich, mushroom-based gravy." - Gabe Guarente
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