Cuisine:

• French

Au Petit Salut Description:
The traditional French fare at Au Petit Salut makes it a good venue for a casual meal, power lunch or corporate dinner function. The main dining room is smart with a dark parquet floor, floor-to-ceiling glass windows and exposed brick wall adorned with artwork. In the evening, the best seats in the house are at the outdoor sheltered dining alcove with rotating ceiling fans. The talented chef Patrick Heuberger has crafted a menu that sparkles with traditional bistro favorites including the beef tenderloin tartare with toast and mesclun as well as baked Burgundy snails doused with heaps of pungent garlic in a butter and diced tomato base. The French onion soup shines, too, with a crouton topped with Comté cheese lounging in an utterly fragrant pool of caramelized onion liquid. The well-made lobster bisque is served with tarragon and morsels of lobster ravioli. Among main courses, opt for the oven-roasted Welsh lamb rack cooked to a nice pink and accompanied by chopped ratatouille, smooth-as-butter potato and garlic confit. Alternatively, consider the tender braised beef cheeks plated with a medley of carrots, mushrooms and parsley mashed potatoes. Au Petit Salut has a French-centric (80 percent) wine menu comprising 100 labels. Those with a sweet tooth will want to check out the extensive dessert list---perhaps a thin, crispy apple tart served à la mode with lavender honey, or crème brûlée infused with fresh Madagascar vanilla beans.


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