09/13/2009
Steak au Poivre seemed like a heavy choice, but the small piece of prime hangar steak was proportioned well for this time of day, seared to a perfect medium rare and given lots of punch from its peppercorn crust and accompanying sauce. Pomme frites, piled in a beaded brushed metal cup, were just fine.
But the real stars of our brunch show were the house-made bread and pastries, and anything made with them. Our croissants au beurre were a light and flaky tribute to our friend butter, and pain au chocolat were their sinful cousins.
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Recommended Dishes:Brioche fine, pain au chocolat
