9.27.12
Brussels sprouts are back on the menu
On the grill
Roast farm chicken— roasted garlic jus, espelette, parsley & red onion salad
Drinks at the bar
Jonah
Plateaux de fruits de mer
From the outside looking in
Diners upstairs
French onion fondue— caramelized onion and Gruyère cheese with toasted baguette
Working on a creme brulee
A quiet moment at the upstairs bar
In the prep kitchen
Lighting a raw tower candle
Roasted bone marrow— red onion jam, parsley salad, coarse herb salt
Drinks ready at the bar
At the host stand
Jamie
Goat cheese and tomato
Cassoulet— garlic sausage, duck confit, braised pork belly and toasted bread crumbs
Tenderloin steak tartare— slow cooked egg yolk, capers, parsley and calabrian chili
Brussels sprouts
Stan
Under the chandelier
Fifty fifty sausage— braised lentils and whole grain mustard
Steamed mussels— white wine, herbs, espelette, lemon and toasted baguette
Rebecca puts the burn in the brulee
Seating guests upstairs
