This was our first visit to "Provence" in its current iteration. It was taken over about 18 months ago by chef/owner Baptiste Knaven. He is a very creative individual who has taught the Culinary Arts at several academic institutions over the years; for example try his deep-fried olives sometime (you will need to mention these in advance when you go)! To begin, the food: the menu is classic Provence (France!) as you can glean from their website. My wife and I decided on seafood – the Flounder Meuniere was extraordinary, sliced so very thin that it might well have been the more familiar Sole version. Since genuine sole is hard to find in North Carolina waters, let alone found fresh in restaurants, Knaven has cleverly substituted flounder - and fresh it was! It was also succulent with the perfect blend of butter, lemon and garlic one would expect from a fine Paris eatery.The side dishes of Pilaf rice (or garlic mashed potatoes), broccoli and squash were prepared with just the right amount of cooking to retain their freshness. One detail that must be mentioned: the dishes were actually served on HOT plates - an essential feature rarely found in most restaurants in this area! The wine list appears well balanced both in pricing and varieties from various regions in France as well as from other countries. We have the habit of checking their ratings on a mobile device (Corkz is highly recommended; Provence does have internet access). We actually selected a light Malbec ($36) that went beautifully with the seafood. The desserts are also classic French - the Creme Brulée (homemade - of course!) - was perfect with just the right balance of "cold" custard and propane-fired warm sugar atop it. So far five stars. But a few words about the service. On the plus side we can't say enough about how well we were greeted and seated by both the owner and his staff, especially as we were nearly an hour late on a Friday night having been delayed by a longer-than-anticipated concert at UNC in Chapel Hill. (It happens that Knaven is a jazz lover - this music is used as soft background "sounds" that actually helps form the bistro/brassiere-like atmosphere of the establishment together with some interesting original art on the walls). On the other hand the waitpersons (servers?!) could stand a little tweaking in taking initiative to offer items such as drinks, side orders of bread, and in their of knowledge of wines etc. However it must be said that our waitperson made every effort to be helpful and couldn’t have been nicer, and she certainly was most enthusiastic about Provence. And so were we!