Bordeaux Quay Review
This converted riverside warehouse is dedicated to food, incorporating a delicatessen, a wine bar, a brasserie, a formal restaurant, and a cookery school. The lively street-level brasserie (open daily) is recommended for breakfasts of buttermilk pancakes or eggs Florentine and dinners centered on locally sourced mussels, duck leg confit, or sirloin steak. With its large skylight and harbor views, the upstairs dining room (open weekends only) offers more sophisticated dining, including such dishes as Provençal fish stew with langoustine, monkfish, gurnard, clams, and mussels, and desserts like baked Alaska with salted caramel ice cream.
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