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Chef-owner Gregory Marchand’s ever popular restaurant continues to serve a traditional three-course set menu of updated classics (duck foie gras with sherry vinegar and fig, or bone-in monkfish with soubressade sausage). In the summer, the cozy space spill out onto the sidewalk with bistro tables, but if you don’t manage to score a reservation, his wine bar and take-away storefront are on the same little cobblestoned street.

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Frenchie

Chef-owner Gregory Marchand’s ever popular restaurant continues to serve a traditional three-course set menu of updated classics (duck foie gras with sherry vinegar and fig, or bone-in monkfish with soubressade sausage). In the summer, the cozy space spill out onto the sidewalk with bistro tables, but if you don’t manage to score a reservation, his wine bar and take-away storefront are on the same little cobblestoned street.