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No. 87


Come for the wine list, stay for the saucisse-purée, a showstopper of a dish from Charles-Tristan Prévost, ex–Club Chasse et Pêche. Other not-to-miss bistro fare ranges from beef tartare with smoked mackerel to fresh scallops with chorizo. And then, very fun carrot cake with pineapple and pecans.

Photography by Dominique Lafond

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