The team at this casual spot know their stuff, and they proudly display their knowledge on the plate. The house-made charcuterie uses whole hogs in a nose-to-tail philosophy and has a loyal local following. The privately-imported, natural wine choices are made specifically to pair well with the menu offerings. The dining room is modern and paired down, with blond-wood counters, exposed brick, and chalkboard menus, which change nightly. The best seat in the house is the
bar counter from which you can observe the action in the tiny open kitchen. The charcuteries platters are perfect as appetizers, to share or as a main meal if you order the larger size. Sunday brunch at Le Comptoir is a coveted affair so reservations are highly recommended.