"Jeune et Jolie, an airy, modern French bistro and patio bathed in blush tones, Champagne hues, and brass details, feels worlds away from its setting. Just as its name implies, this restaurant is young and pretty. French food is often characterized by heavy, butter-laden dishes. Not so at Jeune et Jolie, where Executive Chef Eric Bost’s dishes skew lighter and incorporate flavors from Asia. Start at the raw bar; say, oysters, prawns, , mussels, and beyond. Then the four-course tasting menu splits into three parts, where you can make your own selections: “Un” features smaller courses like a veal tartare with radish, soy and nori that perfectly blends the flavors of land and sea.. “Deux” may get you Klingeman farms pork with peach and elderflowery. Then “Trois” is the main event: sea bass, guinea hen or A5 wagyu f paired with delicate veggies, spices, or black truffle." - Archana Ram, Marie Tutko
