"With its makeshift patio, the restaurant has managed to preserve its signature sense of social hierarchy along with classic bistro dishes, Martinis, and opportunities for people-watching. The menu consists mostly of French-bistro classics—a snarl of frisée spangled with lardons, croutons, and blue cheese; a peppery strip steak—with a smattering of curious but now familiar outliers, including Buffalo-chicken dumplings and a “purple sticky rice bowl” topped with kale and avocado." - Hannah Goldfield
newyorker.com