Santa Monica, Los Angeles · restaurant
The kind of French bistro where you can either casually sip a glass of wine and pretend you understand Op Art or go full indulgence mode with beef tartare and scallop quenelles. Our move is a seat at the bar with an ice cold martini and the dry-aged burger (if you can snag one early). Any way you slice and dice it, you’ll leave feeling like you should own more linen.
Dry-aged beef with cheddar, au poivre onion, marrow aioli, and fries. Only 10 per night
Deboned, stuffed with prosciutto and gruyere, fried until the skin shatters.
Runny brie-like center with just enough tang. Started LA's basque cake wave.
Whole duck carved tableside, pressed for sauce with cognac and red wine. Worth the splurge.
Hand-chopped beef tartare with Dijon, capers, egg. Classic French.
Cordon Bleu-style chicken wings. French technique, bar food format.