Chef-owner Jake Eberle's cute corner restaurant shows us that not every dish needs reimagining and not every recipe requires reinterpretation. He's a French-trained chef whose cooking is crisp, clean, and comfortingly classic-and his well-balanced menu includes words like "roulade" and "blancmange" that here seem curiously reassuring. That's not to say his food doesn't pack a punch: the rich, meaty cassoulet could keep an army on the march for days. Globe lights hang from the ceiling to illuminate a sea-blue room with bespoke wooden furniture. The acoustics can be bouncy and those lacking the necessary padding will find the seating a little numbing. But, there is honest toil and earnest endeavor happening here and it deserves support.
- MICHELIN guide inspectors