Owner Madeleine Sosnitsky was working the floor while we were there and in between her rounds at other tables, we got to chat with her a little about the business, about exactly how unglamorous and how demanding that it really is, and about how hard it is to find good employees. That was a little more shop talk than I wanted, but when two restaurant owners get together, shop talk will ensue.
|Barreyres Always Makes a Good Value Red|
|Mousseline of Duck Liver|
|Tarte aux Poires|