Stacy P.
Yelp
Walked by during the day, and took a look at their menu. Having had French last weekend elsewhere (disappointed), was intrigued by being in a new city and curiosity got the best of me. Made a reservation on the OpenTable app, and we were set for 8pm. What was a smallish patio with coated rattan French like chairs outside, very opposite from the inside. Through the large roundabout entry is a great tall venue. Bar to ceiling speckled mirrors that wow. Like wow, how did they get those in here? Across from the host stand was a high table filled with pink flowers, if not for Mothers Day in a couple days, it really set the scene. Lots of date night couples (we graciously obliged to be photographers for a couple seated by the entrance window).
Was led to a small banquette booth meant for 3 with a view of the chefs line which was a nice touch. So much space between our table and the industrial ceiling, felt like we were in a church or something. Not like a squished NYC French restaurant experience. Actual comfortable seating. Table ready with menus, blue and white striped cloth napkins and water filled glasses. It had been waiting for us. A fair amount of starters, main courses, salads, etc. Wines/ cocktails on the opposite side.
Normally my immediate go to is escargot or foie, but being in NC, knowing the crab is probably local, I opted for the Crab Louie of dressed lump crab, avocado, haricot verts, radish, lemon oil. $18. Priced right for the serving size.
Set inside an avocado base, crunchy crisp green bean pieces, shaved radish and lemon oil, with a spicy but southern style type remoulade, it was quite plentiful. While the norm French for me is usually petite and not much larger a portion than an amuse, I actually couldn't finish this for fear it might stall my appetite. So I set it aside.
Carolina Trout Almondine, Haricot Vert, toasted almond, shallot confit. Fish cooked perfectly, skin side down, fish is tasty and buttery, with a nostalgic green bean casserole on top. Green beans delicate but a slight bit stringy as I almost choked on the string parts caught in the back of my mouth. The "shallot" confit a much more moist version of those old skool fried onions from an Americanized casserole, but tastier. Some crunch and toasted almonds for texture and perfect complement to the fish. No bones at all which made me happy. Again, a slightly larger portion than anticipated, so I took some home. Mostly I needs a little space for dessert. As always.
Crème Brûlée au Miel, honey Chantilly (aka slightly under whipped honey flavored whipped cream) placed by an offset plain tipped pastry bag for thick lines, halved raspberries, and honeycomb pieces, a flower petal. Crème perfectly cooked, and not sweet which made it amazing. Thick custard, thick sugar crust.
Bathrooms have a communal sink with little doors for all sexes, however, an attendant would be nice, as my seat was up, and splatter from the previous patron all about the seat and floor.
Mostly attentive servers. Placed a dish of alternative sweeteners, I asked for a sugar cube for my espresso, and the manager (who I asked) never came with it. It got cold but I drank it without anything. Do,until from a kitchen background it was nice to see a tip line for kitchen staff. I do sincerely hope they get every cent. I'm always dubious about that. I tipped the server 18% and the kitchen staff about 10% of the bill.