Beyond the cascades of wine bottles and European baubles adorning La Provence Brasserie's traditional eatery, award-winning chef Claus Hjortkjaer forges the savory meats and delicate sauces fundamental to traditional and modern French recipes. Classic hors d'oeuvres of escargots and french onion soup make way for a bevy of succulent braised beef and lamb flanked by sautéed garden vegetables. Red, white and sparkling wines hail from locales both domestic and abroad, and bubbly microbrew beers dream of being invited to the wines' raucous cellar parties. Standing gas heaters keep the outdoor Parisian patio toasty as diners at white-clothed tables gaze at performers commanding the stage during open-mic events each Wednesday night.