Bernard's

Frommer's Review

A piano in the main dining parlor is played Friday and Saturday nights and for the festive Sunday brunch, but the primary interests of the owners clearly lie in the kitchen. Imagine sautéed frogs' legs with parsley coulis, roasted garlic custard, and tomato confetti -- and that's just to start. Main courses are about fifty-fifty land- and ocean-based proteins. Among the most successful are roasted monkfish wrapped in pancetta and the braised lamb shank with curry-coconut rice galette. Several dinner choices appear as half-priced versions at lunch, but the romance of music and flickering lights is reserved for evenings. Sunday brunch is a fixed-price $35. Adult men might want to wear a jacket.

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