Service & Atmosphere
Le Parisien delivers a polished, high-aesthetic bistro atmosphere that feels both classic and contemporary--equally suited for date nights, business dinners, or celebratory gatherings. It's stylish without being stiff, energetic without being chaotic, pairing a lively dining room with attentive, warm service that elevates the experience beyond casual neighborhood fare. Service is above average and attentive. Water refreshed, napkins replaced promptly, and hospitality consistently warm.
Escargot - Garlic herb butter, Harvey's Bakery Baguette ($20)
The escargot was absolutely delightful. The right notes of butter, garlic, and herbs gave way to soft, succulent snails, finished with a subtle, surprising hint of nutmeg on the back end--an unmistakable nod to classic French technique. Harvey's baguette proved the perfect vessel for soaking up every last drop of butter. The opening course confidently set the tone for what was to follow.
Crab & Leeks -
The crab cake, bound with shrimp mousseline, reads more like a French galette than a traditional American cake. A well-caramelized top heightens the natural sweetness of both crab and shrimp, providing contrast to the soft, custard-like interior. The sherry vinaigrette is abundant, and its base seems to be crème fraîche which brings a pronounced sour edge; when used sparingly, the acidity rounds out the bite, but in excess it can easily overpower the delicate shellfish.
French Onion Soup - caramelized onion, country toast, comté gratiné ($19)
The French onion soup is crowned with a generous, bubbling layer of rich, nutty Comté. The broth was delicate yet familiar, carrying deep onion and stock flavor without becoming heavy. Chunks of bread, both soft and slightly firm, soaked up the savory liquid beautifully. It is a thoughtful, well-executed take on a French classic.
Gnocchi à la Parisienne - chablisienne sauce, oyster mushroom, parmesan ($24)
The French gnocchi elevated the evening to borderline transcendent, quite possibly the best gnocchi dish I have had in two years. The reduction of Chablis, butter, and cream moves across the palate with precision, giving way to deeply savory mushrooms and a surprising, perfectly judged note of tarragon on the finish. It is absolute perfection on a spoon. The gnocchi themselves resemble small pearls of pommes dauphine heaven, offering a delicate, almost caviar-like pop with each bite. Rich, decadent, and devilishly delicious, this is the kind of dish that defines a kitchen's capability.
Canard à l'Orange - brioche brown butter, roots purée, frisée ($32)
The final entrée was Canard à l'orange, described to me as cooked confit. It arrived topped with a large heap of greens dressed in vinaigrette, resting over the duck and finished with a notably sweet orange sauce. The combination of the tangy greens and the sweetness of the sauce created a dominant, lingering note at the back of the throat. The duck itself was tough and chewy, with the knife struggling to cut through the thigh. The root purée, was silky and beautifully balanced.
Bread Pudding -- Apples, Spice, Ice Cream ($13 + $3 Ice Cream)
Bread pudding was a surprising choice, especially with soufflé and mousse on the menu. Given its English origins, it felt out of place in a restaurant positioning itself around classic French tradition.The top featured nicely caramelized edges, giving way to soft, custard-soaked bread in the center. Notes of apple and cinnamon carried through each bite, with buttery caramel drizzled over the top. The ice cream was somewhat bland, though it did contribute added richness and a welcome temperature contrast that rounded out the dish. It was an average bread pudding.
Mille-Feuille -- Puff Pastry & Crème Pâtissière ($13)
The mille-feuille was classically structured, with a satisfying crunch from the puff pastry and a very thick layer of pastry cream in the center. The top was brûléed and partially dusted with powdered sugar. It is an average, take on a French staple. read more