It’s easy to walk right by this unassuming restaurant, where locals crowd in to the clean but worn dining room for copious portions of excellent food. You’ll usually find either Brigitte or her husband, Jerry, the longtime owners, behind the bar chatting with the regulars. Meanwhile, the kitchen is sending out grilled lamb, blood sausage (boudin) and sautéed apples, or other delicious bistro fare. Each dish comes with the vegetable du jour and/or a hearty portion of potato gratin.
- Margie Rynn