The aromas of Provençal cooking permeate Bistrot Massilia’s red-walled dining room, where vintage posters and photographs summon up the nostalgic atmosphere of a French country bistro. In the kitchen, chefs sizzle traditional delicacies such as escargot and frog legs in butter, or brown meaty entrees such as oven-roasted pork tenderloin, braised lamb shank, and sautéed salmon. Lighter fare such as crêpes and omelets round out offerings for breakfast and lunch. In addition, a guest sommelier pours out imported vintages during themed wine dinners the last Wednesday of every month.
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