With exposed brick, bar seating, and an open kitchen, the atmosphere at this 42-seat restaurant is trendy, yet casual. And yes, pigeon -- cooked in red wine and served with liver crostini -- is served as an entrée. Hardcore meat lovers might also appreciate the veal tongue appetizer. Aside from a changing menu, there are a few pasta and salad dishes as well. The wine menu is extensive and they are open late.
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