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This reliably good brasserie serves decent French-influenced cooking in a contemporary setting. Start with an order of excellent calamari, fried in bread crumbs with a subtle infusion of garlic, before moving on to a main of fish parmentier (pie with a potato topping) or a classic steak in peppercorn sauce served with french fries. Desserts are rich and tempting, although the simple French cheeseboard, taken with the last of the excellent bottle of red you had with dinner, can make for an unexpectedly fine finish. Reservations are recommended, especially on weekends.
