Hidden on a quiet residential corner, this bustling bistro could have been transported directly from Provence. The menu continues the French theme, but with a Louisiana attitude. Mussels arrive in a fragrant tomato broth, pecan-crusted sweetbreads are served with an acorn squash purée, and the Gulf shrimp is set on a pimento cheese grits cake. Chef Aaron Burgau developed close connections with growers and fishermen while managing a local farmers' market, so his kitchen is stocked with the best. He knows what New Orleanians like to eat, and his Uptown neighbors, a mix of affluent young and older couples, have rewarded him with a full house nightly.