"Chef Antonin Mousseau-Rivard’s first restaurant (he previously honed his skills at the Contemporary Art Museum’s in-house resto) has induced many a rave from critics and civilians alike. (So has his second, more casual spot next door, Le Petit Mousso.) And throughout the pandemic, the restaurant’s creative tasting menus — most recently featuring lobster in Armoricaine sauce, and rhubarb and saffron doughnuts — have been boxed up for a splurge-worthy night in." - Tim Forster, Daniel Bromberg, Valerie Silva
