Wine-steamed mussels and butter-drenched escargots sate shellfish lovers, while onion soup’s beefy broth and gobs of Gruyère satisfy comfort-food cravings. Read more.
Set at the base of the famous Blues Brothers bridge, this little white box brings in customers from all around for deep-fried frog legs, smoked shrimp and sable, which are always on offer. Read more.
Grab a table in the tiny, Christmas light–strewn room, and start with the Mulligan stew. For more fried goodness, have the “Thirty-Two Pointer”--a crunchy pile of frog legs, perch, clams and shrimp. Read more.
Old-school classics are prepared well; we like the frog legs with garlic butter, “clams casino” (baked clams topped with bread crumbs and bacon) and smoked salmon—heat-smoked rather than cured. Read more.
The setting is more open than at sibling spot Le Bouchon, but the rest is the same: snails Burgundy in garlic sauce, plump mussels drenched in white-wine broth, and bouillabaisse packed with seafood. Read more.
The artistically presented food includes dishes such as clam, frog leg and snail risotto and loin of Red Fallow deer. Looking to impress a client or a date? This spot is for you. Read more.
