"Chef Nicolas Delaroque has his viennoiserie program down, with golden, flaky pastries such as cruffins and brioche feuilletee beckoning to customers. But the picture-perfect assortment of pate en croute and aspic, an intensely savory and earthy addition, are just as worthwhile. If you have time, for an additional $4 you can eat your pate at the shop and you’ll be supplied with baguette, mustard, and pickles." - Dianne de Guzman, Becky Duffett, Eater Staff
Patricia Chang