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The dining room, like the food, puts on few airs. And we mean that in a good way. The menu is French and the food is simple, traditional and, well, delicious. Stand-outs include the chicken for two and the braised pork shoulder in milk with roasted fennel and chestnut.
The food is French fancy-casual, with an airiness befitting Bushwick; that is, there is space between tables. (“I feel like I’m out of town,” chirped a recent patron, having arrived from distant Williamsburg.) The chicken for two is an ode to bird and butter. Presented before it’s carved, the dish is a sculpture to behold under the massive skylight—you might pause a moment before digging in. But chicken this crispy and juicy, served alongside lemongrass-sweet-potato purée, has a way of disappearing fast. The foie gras and steak satisfy, but it’s the sea bass that surprises, its skin like lattice, heaped with lightly charred ramps. Try it after the fried panisse: falafel batons of ineffable daintiness. The confit charlotte potatoes, stuffed with hazelnuts and snails, show the kitchen’s skill at keeping classic French ingredients on the delicate side of robust. Dessert’s a mille-feuille deconstructed, because who can bother with fussy layers when fluffy lemon custard’s involved? But nothing beats the simple chocolate cake: the menu’s exquisite last word.
[The] menu is full of familiar and unexpected pleasures: a simple starter of radishes and sesame salt sits side-by-side an elegant plate of homemade foie gras, served here with baby beets and winter radish.Everything on the menu is meant for sharing and encourages diners to mix and match. For heartier fare, you really must try the braised pork shoulder in milk with roasted fennel and chestnut. A classic French dish, the tough cut of meat is roasted then slow cooked in milk until it is achingly tender.