French home cooking meets downtown chic at this good-value bistro, where the high ceilings and rough wooden floors give the space a stripped-down, loftlike feel. Highlights of the French regional menu are garlicky bouillabaisse, bright with orange peel and brimming with fresh fish; salade niçoise updated with thinly sliced ahi carpaccio; and coq au vin made with free-range chicken. More businesslike midday, the place lets down its hair in the evenings; some nights a DJ spins tunes.
Posted by cincin1 from Vancouver on 6/6/08
I have eaten at this Restaurant just twice, the first time i was dissapointed with the overall impression. Dirty Kitchen Disgusting Bathrooms ,Dirty looking Chefs. I wasnt put off ,The food claims to be something it most certainly is not. The Food on both occasions was over salted luke warm at best by the time it got to my table. The staff in the kitchen looked unengaged didnt care weather we were there or not.
Most distressing was the hygene I watched as fingers went in to sauces and then put in to the mouth then again.Some one should give this establishment a health inspection or at best give the chefs a cookery lesson.Dont bother spending here there are so many others at a far better standard ....and safe.
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