Cuisine:

• French
• Bistro
• Coffee Houses

Café Loup Description:
The large dining room features exposed-brick walls hung with museum-quality photos and eclectic ceramics, and a long, busy bar. The bistro fare is piled on the plate rather than sculpted, and they're not stingy with vegetables and other sides. We recommend the roasted rack of New Zealand spring lamb served with mashed red bliss potatoes, various house vegetables, mint jelly and a reduced Cabernet jus or the grilled marinated skirt steak served with pommes frites, house vegetables and caramelized shallot glaze. The Blue Point oysters on the half shell with sauce mignonette and salade de sept laitues (arugula, frisée and various baby lettuces tossed in a dressing of roasted pine nuts and watercress, on leaves of Belgian endive and radicchio) are both fine starters. The international wine list offers plenty of bottles in the mid twenties.


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