Presenting a dinner carte du jour of seasonally upgraded entries, Abigail's fusion of fare from France and America is presented in an inviting eating environment that's ideal for sparking new romances or setting fire to failed ones. Visit the venue for dinner (served between 5 p.m. and 10 p.m. from Tuesday to Saturday) and sample filet mignon ($23.50), mussels ($15.95), crab cakes ($13.50), and clam chowder ($9) while procuring pours from a wine list loaded with reds ($8-10), whites ($9-10), and multicoloreds.
Zazou's simple but powerful selection of café fare includes savory eats and fresh sweets. Stumble out of an ear-buzzing alarm-clock stupor with an Italian dark-roast or an organic, fair-trade medium-roast coffee before diving into a classic Nutella, chocolate, and banana crêpe ($6) or a hearty vegetarian crêpe stuffed with roasted red pepper, tomato, pesto, and monterey jack ($6.95). The hot pressed sandwiches see that cuts of pastrami, ham, turkey, or grilled chicken are lovingly squished between ciabatta or baguette halves with grandmotherly intensity, after receiving a number of pinches on the cheek and savory fillings, such as roasted red pepper, pesto, and swiss cheese ($7.50¬–$7.75). The meal-worthy Lebanese salad woos ravenous leaf-loving appetites with organic mixed greens, fresh tomatoes, and kalamata olives topped with feta cheese and pomegranate dressing ($7.25). Zazou’s also features a fresh soup du jour, with past offerings that include North African lentil ($3.50 for cup, $5 for bowl).
Softly flickering candles light the red booths and white-cloth tables at Bistro Unique SF, while the attentive wait staff rolls out traditional French appetizers of butter-and-garlic-bathed escargot or flavorful French cheeses. For entrees, rich bouillabaisse soups reel fresh catches of monkfish, calamari, and scallops into a saffron broth, and the cassoulet's white-bean stew fills palates with flavors of duck confit and garlic toulouse sausage. For brunch, diners can opt for eggs benedict with rich hollandaise sauce or the savory crepe paysanne with chicken, mushrooms, and gravy to pair with bottomless mimosa flutes or clarinets filled with coffee.
Chef Laurent Guillaume, who has helped open hotels and restaurants in Paris, brings years of culinary expertise to Chouquet’s menu and adorns time-tested continental fare with surprising New World elements. Attentive servers emerge from the kitchen carrying escargot and niçoise salads, cruising past sleek stools at a bar accented by swirls of natural wood grain and designed by Dominique Maxime Genauzeau. On the patio, diners soak up the sun or choose least-favorite clouds for a sky writer to edit out. The dining room's sand-hued walls and burnt-orange accents resound with the sounds of glasses clinking together, bearing more than 70 wines from Europe, South America, and the Pacific Northwest and a rotating selection of draft beers from France and the United States.
Formerly La Rose Bistro on Shattuck Avenue in Berkeley, La Sen Bistro opened its doors in November. Split between reds and whites sourced from Californian and French vineyards, its wine list reflects the California-French cuisine emerging from the kitchen. Chefs coat duck breast in a honey-pepper sauce and craft a traditional French onion soup with garlic croutons and broiled ementale cheese. They also douse salmon in saffron sauce, pair garlic pommes frites with a ribeye steak, and adorn a vegetarian pizza in goat cheese and ratatouille, a tastier alternative to vegetarian pizzas topped with topiaries.