Rising Fishtown is feeling the joie at this sophisticated newcomer, a classically inspired French bistro from chef couple Daniela D’Ambrosio and Todd Braley. The cheery orange BYO exudes an appealing commitment to local ingredients and DIY passion, from the hand-laid cherry floors to the house charcuterie and churned butter. The ever-changing seasonal menu, though, could use more consistency, and perhaps a slight price-shave, to assure that a local following for this promising upstart takes root.
(menu changes often) House charcuterie; petit Salé; octopus salad; foie gras with house brioche and raisin-pepper jam; sunchoke-lentil ravioli; sweet-potato gnocchi; duck breast; lamb with pomegranate glaze; black bass with baby carrots; braised veal breast; Meyer lemon upside-down cake; duck egg and Lillet crème brûlée.
It's BYOB. Menu is inspired by France, and that’s your best bet for bottle choices, too. Aim for a good bistro wine — a Chinon or a cru Beaujolais (Fleurie or Moulin-a-Vent), maybe a nice Sancerre or Chablis — to match the kitchen’s spirit.
A very reasonable 78 decibels, but mostly because the room was not busy during visits. (Ideal is 75 decibels or less.)
Dinner Tuesday through Thursday, 5-10 p.m.; Friday and Saturday, until 11 p.m. Sunday brunch plus regular menu, 11 a.m.-9 p.m.