"Stéphane Jego is among the visionaries of the early bistronomy movement, which in this case simply means the environment is anything but stuffy, the food is hearty (think American hearty, not your usual French hearty), the ambience is rollicking, and the food has the technique and presentation of fine-dining establishments without the exorbitant prices. And good thing because the food is absolutely the star of the show and far more refined, adventurous, and surprising than the space would lead you to believe it will be. A few sample dishes: Parmesan soup with cabbage and bonito flakes; roasted pigeon with thyme and garlic; pork belly and lentils; and a rice pudding, the chef's signature dessert." - Lindsey Tramuta, Sara Lieberman
Courtesy L'Ami Jean