Cuisine:

• Brew, Pubs, Microbreweries
• French
• Sea food

Can Can Brasserie Description:
This noisy, bright, fast-paced French brasserie is populated by patrons who come as much to see and be seen as to be wined and dined. Other than burgers and steaks, chef-owner Christopher Ripp has made few concessions to non-Francophiles, from smoking at the bar to the quiche Lorraine that contains bacon-flavored custard in a flaky crust, but no cheese. The menu is heavy on fish, including moules frites (the fries are among the best in town) and roasted salmon on a bed of lentils with wild mushrooms and red wine shallots. An oyster bar offers shellfish by the piece or platter. Tuesdays bring classic cocktail tastings, Wednesdays wine samplings, and wine dinners are the third Thursday of each month.


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