Overview

Since it opened in 1991, this tiny French bistro has earned rave reviews for its perfectly and lovingly prepared Basque cuisine. Chef Gerald Hirigoyen turns out tempting appetizers such as the Prawns in Pastis with Lemon and Cherry Tomatoes and delectable entrees such as the Pork Tenderloin Confit with Cabbage, Onion, and Apple Marmalade. Desserts are consistently excellent. The prices are extremely reasonable compared to other French restaurants of this caliber.