Fodor's Expert Review Toulouse Restaurant

Toulouse's new chef Bill Abbott has done wonders to rekindle the energy in this 22-plus-year spot, housed in a 1905 former livery, fire station and Eskimo Pie factory. Cozy tables for two, white linen tablecloths, live smooth jazz trio every weekend, romantic fireplace and mood lighting make this friendly French spot a special occasion favorite. The onion soup gets high marks, as does the restaurant's signature cassoulet, bursting with beans, bacon, duck breast, housemade sausage, and duck confit. The chicken picatta might just be the best you'll ever have. Toast the night with a choice from the well edited wine list, a dozen by the glass and a selection of bubblies (the Dom Perignon 2000 Brut if you're really splurging).