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Restaurant Reviews for French

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posted on April 24, 2017
La Compagnie des Vins Surnaturels
review by Tara Q. Thomas

Caleb Ganzer, a W&S Best New Sommelier of 2016, has quickly turned this dark NoLita space into a sommelier hangout, thanks in particular to the extensive Champagne list, where rare bottles regularly turn up at a ...Read the full review

posted on February 7, 2017
Coppa Cafe
review by Elaine Chukan Brown

Brian Konefal and Paola Fioravanti helped spark Flagstaff’s modern food scene when they opened Coppa in 2012, converting a nondescript stripmall space into a little piece of Europe. Konefal, who met his future wife and restaurant partner at culinary school ...Read the full review

posted on January 19, 2017
The Morris
review by Luke Sykora

While running the wine program for Melissa Perello at Frances and joining Daniel Patterson as a partner at Coi, SF sommelier and all around wine geek Paul Einbund began to set his sights on his own restaurant. Even after an initial location fell through, he continued to buy wine ...Read the full review

posted on December 14, 2016
review by Emily Teel & Benjamin Lemoine

Two stories of elegance on East Passyunk Avenue, Townsend is the namesake restaurant of chef Townsend Wentz. On the first floor, a cocktail bar that manages to be classic without straying into speakeasy territory. On the second, a quiet dining room draped in cream-colored linen. A France-heavy wine list ...Read the full review

posted on December 12, 2016
The Good King Tavern
review by Emily Teel & Benjamin Lemoine

Bohemian and gregarious, with a convivial European spirit, The Good King is like countless places in France, but it’s the only one like it in Philadelphia. Co-owners Chloe Grigri and her father, Bernard, a wine importer, have created a true bistro à vins in Bella Vista. While the menu ...Read the full review

posted on October 13, 2016
Zuni Café
review by Barbara Haimes

Even without chef Judy Rodgers, who passed away in 2013, Zuni remains San Francisco’s go-to spot for classic cocktails, oysters with a glass of Chablis, Caesar salad followed by a burger for lunch, or the iconic wood oven–roasted chicken for two, washed down with a bottle of good ...Read the full review

posted on October 13, 2016
review by Daria Frum

Absinthe’s wine list has been bringing its brasserie-style fare to life since 1998. Classic dishes like Tsar Nicoulai caviar and steak tartare call for a glass of Champagne, like the Sainte-Anne Brut from Chartogne-Taillet. For brunch, go for the chive-potato cakes topped with shredded duck confit, wild mushrooms, poached ...Read the full review

posted on July 10, 2016
review by John Szabo

Alo is the latest, and most ambitious, dining ticket to open in Toronto since Susur Lee’s eponymous gastropalace astonished diners at the turn of the millennium. Alo is a return to everything that’s no longer trendy: It’s hidden on the third story of a nondescript building ...Read the full review

posted on July 9, 2016
Chabrol & Cava Restaurant
review by John Szabo, MS

“We broke the first rule of restaurateurs,” confesses Chabrol co-proprietor and front-of-house man Niall McCotter. “Don’t open a restaurant for yourself. But we did.” With the Spanish-inspired Cava Restaurant already a Toronto classic, partners McCotter and chef Doug Penfold seized an opportunity proffered by a Cava regular in ...Read the full review

posted on June 8, 2016
St. Jack
review by Kerry Newberry

Grabbing dinner at St. Jack, an ode to the bouchons of Lyon, is a weekly ritual for many Portlanders. Large-paneled windows survey the streets of Northwest Portland, where designer dogs and well-heeled hipsters cruise by, while others idle over rustic French dishes at coveted sidewalk tables. Inside, Carla Bruni ...Read the full review

posted on May 3, 2016
The Simone
review by Joshua Greene

Step down to the heavy wooden door on East 82nd Street and enter another time. A quiet crowd, firmly middle aged and beyond, fills the tables, discreetly spaced in a long white room. Tina Vaughn will review the menu she has scripted by hand, with the kind of intimate ...Read the full review

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