Petit Rouge

Aran S Graham
Petit Rouge's notable fare includes a panko-crusted plank of ris de veau in lemon-caper sauce; frisee, radicchio, and baby arugula leaves with nubs of bacon and a poached egg perched on top; and French onion soup, the standard bearer for any bistro, bolstered by a bold beefy base and darkly bronzed cap of Gruyare. One of our favorites, two meaty rashers of calf's liver crisped on the outside and tender-pink within, topped with sauteed onions and plated with Yukon Gold mashed potatoes — a very rewarding dinner for a good price. Finish your agreeable meal with a light, luscious homemade wedge of lemon tart.Read our full review.

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