Kick off with a cocktail at the bar before getting cosy in the elegant dining rooms with banquette seating and rich, red velvet walls. French classics, like lobster bisque, pan-seared foie gras terrine and Burgundy escargot draw a large fan base but don't overlook the meats. Top cuts of American Angus beef, côte de boeuf, and Australian Kobe are carved and artfully presented tableside. Ask the knowledgeable staff, including owner, Artur Kluczewski, to help whittle down menu decisions.
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