Au petit Panisse

"Don't be fooled by the plain façade and wicker chairs of this not-so-textbook bistro. Tatted servers pour exclusively natural wines, and the chalkboard menu is dominated by seasonal dishes with enough “cheffy” touches to make them feel new. Leeks shed their typical vinaigrette security blanket for a buttermilk sauce with mussels, while steak tartare, fresh from an Italian vacation, is seasoned with guanciale and anchovy and molded around an egg yolk. The 11th is full of small plate spots where you're forced to fill up on bread to leave satisfied, but at Au Petit Panisse, mains come with generous sides, like bitter greens and roasted potatoes. The fact that it’s open on Mondays is just one more reason to visit and dine alongside the city's top chefs on a night off." - emily monaco

"Don’t be fooled by the plain façade and wicker chairs of this not-so-textbook bistro. Tatted servers pour exclusively natural wines, and the chalkboard menu is dominated by seasonal dishes with enough “cheffy” touches to make them feel new. Leeks shed their typical vinaigrette security blanket for a buttermilk sauce and mussels, while steak tartare, fresh from an Italian vacation, is seasoned with guanciale and anchovy and molded around an egg yolk. The 11th is full of small plate spots where you’re forced to fill up on bread to leave satisfied, but not at Au Petit Panisse. Their mains come with sides, like bitter greens and roasted potatoes, both a step up from traditional salade verte and frites. This place is open on Mondays, unlike most of the city’s restaurants, which is another reason to come and dine next to chefs enjoying a night off." - emily monaco

"Don't be fooled by the plain façade and wicker chairs of this not-so-textbook bistro. Tatted servers pour exclusively natural wines, and the chalkboard menu is dominated by seasonal dishes with enough “cheffy” touches to make them feel new. Leeks shed their typical vinaigrette security blanket for a buttermilk sauce and mussels, while steak tartare, fresh from an Italian vacation, is seasoned with guanciale and anchovy and molded around an egg yolk. The 11th is full of small plate spots where you're forced to fill up on bread to leave satisfied, but not at Au Petit Panisse. Their mains come with sides, like bitter greens and roasted potatoes, both a step up from traditional salade verte and frites. This place is open on Mondays, unlike most of the city’s restaurants, which is another reason to come and dine next to chefs enjoying a night off." - Emily Monaco