This little corner of France hides behind a high wall in a residential neighborhood. Inside, French training intertwines with local ingredients, creating delicious takes on classics, including a must-try conch Carpaccio, yellowtail snapper with mango salsa, and some of the best bouillabaisse that you'll find outside of Marseilles. Hog snapper, a.k.a. hogfish, is a house specialty here, prepared several ways by Chef John Correa, including with beurre blanc or red pepper
custard sauce. From the land, there is filet mignon with a wild-mushroom demi-glaze. Lunch is served from 11 to 2, dinner from 5 to 10.
Feb 3, 2007
We used to dine here every trip to KW, but no longer. Not as good as it used to be.