I was staying at a nearby B&B and had a Wednesday lunch and Friday dinner here and both times it was hopping and fully packed. It's definitely a favorite with the locals, as it should be. This shotgun house-style bistro only accommodates an estimated 24 diners at a time, but the efficient use of space and bright and modern decor pulls it off. It was a little strange the first time to have to walk through the kitchen/prep area to reach the restroom, but that only threw me for a second. How the chef pulls off such great dishes in such a tiny kitchen is a testament to his skills and organization. If you're more than two people, you might want to book ahead as a lot of the locals clearly did so.
The food was clearly fresh and seemed farm to table and perfectly prepared each time, though also piping hot so wait a bit before starting to eat. My only minor criticisms are how the food is described in the menu. The dishes I tried likely reflect the chef's creativity and desire to add a modern twist to items, but the fish pie is a bit misnomer. I had it for lunch and it was quite good, but couldn't possibly be called a pie. In truth it's a fish chowder that had lovely bits of salmon and a white fish with some veggies and mashed potatoes on top. Not a pie crust to be found. I was a little disappointed as I was looking forward to a fish pie, but the dish was quite good nonetheless. I had an appetizer salad that was good, but gritty as the rocket/mesculun likely wasn't fully rinsed. For dinner on Friday, I had the lovely beef bourguignon that came with mashed potatoes and for an appetizer another dish that wasn't quite as advertised. The goat cheese tartelette also wasn't a tartelette. It was a massive slice of goat cheese (a bit too much) with mesculun and carmelized onions in wine on top of a puff pastry-type item. The chef clearly loves the puff pastry as it also accompanied the beef bourguignon. The tartelette was well presented, but the focus on form (a tower) made it a little difficult to eat, particularly with the crumbling, flaky puff pastry. Despite these small issues, a great place that I recommend though if you need a review, the vibrant and chatty locals is the best sign of approval any restaurant could need.
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