Chef

Nico Chaize

"I get my French fix by starting off with delicious Hudson Valley fois gras en Petite Daubière, and make my way to the fabulous Côte de Boeuf. A little taste of home..."

"Have cocktails and starters at here before going to the movies—just find a cozy spot to sit at the bar and partake in their beautifully crafted cocktails. We love to share the beet gnocchi and stuffed calamari starters with our drinks."

"I love the unique atmosphere here, especially at the bar. A primal watering hole where you can sip exotic concoctions and pick bones in a bowl. The stewed beef bone marrow is served in phở broth with shallots, greens onions and, of course, a baguette to sop up every delicious bite."

"What can I say? Absolutely top-notch seafood."

"Being a French man, I must have my escargot, and Chef Hardy does a beautiful version. Buttery with garlic and a touch of pastis."

"Chef Colin really knows how to make you feel at home. They have friendly servers, great drinks and solid recipes of local classics. I appreciate his version of poke—add a pile of savory pork chops and I could hang out here all night."