Cuisine:

• Continental
• European
• French
• Bistro

Bistro Vatel Description:
Slowly and surely, like cooking a classic coq au vin, executive chef Damien Watel has managed to make his homey bistro a shrine of sorts to la cuisine bourgeoise. It may take a bit more time for some to succumb to appetizers such as sea urchin with softly scrambled eggs, but who can resist the voluptuous duck breast twined with tart rhubarb, or swiftly seared sweetbreads mantled with mustard-inflected béarnaise? Watel has a winning way with fish as well, and the textbook Dover sole, simply sautéed a la meunière, is a menu staple. An evening prix-fixe menu offers both value and the opportunity to explore off-the-menu specials. A simpler luncheon list unleashes duck confit bedded in watercress and liver paired with vegetables and super frites. The French wine roster offers everything from steely whites from the Loire Valley to burly reds from Cahors. Silken mousse au chocolat elicits sighs at dessert.


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