Rechercher un restaurant du Guide MICHELIN

Aidan O’Neal and veteran New Yorker Jake Leiber have made a name for themselves at this intimate little gem. A recent refresh was in looks only, with the meat-centric mentality along with a modern French-Canadian sensibility thankfully still in place (along with that fabulous kohlrabi salad). Porky dishes and pâtés are part and parcel of this dining experience, so don't leave without tucking in to the pig’s head terrine. Lighter appetites can balance out such heavy leaning dishes with a roasted half-chicken accompanied by charred onions and set atop a bed of nutty and vibrant romesco. Desserts—including the chocolate flourless cake—are equally popular, but it is brunch that warrants a queue of famished locals.