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..."

"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."

"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."

"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."