Page 1
No. 65


A confluence of Parisian and Alsatian talent puts out pretty plates — say, leeks vinaigrette with golden egg yolk, or gnocchi à la parisienne with escargot and persillade. Fanciful snacks — lobster rolls and deep-fried frogs’ legs — are served only at the bar. Wines are French-dominant; cocktails a strength.

Photography by Stefano Nicu

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