Le Central's classic bistro atmosphere charms visitors from the onset with black-and-white-checked floors framed by red and yellow walls. The eatery's farm-to-table approach to French fare keeps admiration flowing, and even helped garner a head-nod and Best Neighborhood Restaurant distinction from Rhode Island Monthly. Below modern hanging lights, tables populate with starters of butter and herb-roasted mussels, house-made charcuterie, and salads rife with roquefort and gruyere cheese. Entrees of locally sourced fish and traditional coq au vin steam with olive tapenade, house-cured bacon, and chili-glazed duck confit.
While sipping on a cocktail or wine at the weathered wooden bar, guests can question the bartender about the bistro's Sunday brunch crepes or the architectural possibilities of crafting a beer hat out of a classic French beret.
French-style bistro cuisine is The Grande’s specialty. The restaurant gets its ingredients from local farms and fisheries, who deliver organic meats and veggies whenever possible. The bistro’s wine list similarly emphasizes organic and sustainable wines from all over the world.
Whenever possible, the chefs at Pejamajo Café craft their signature crepes from sustainable ingredients—ranging from meats to eggs to flour—culled from local suppliers. They offer a variety of French-style crepes, including sweet crepes such as Nutella and banana as well as savory crepes such as the unique crepesadilla with Vermont cheddar and salsa. Both pair well with the café’s own line of signature-blended coffee. Each Pejamajo location also houses pastry chefs who spend each day transforming globs of dough into fresh cookies, scones, and edible swords for sword-swallowing apprentices. Pejamajo’s relaxed atmosphere, original coffees, and daily baked pastries have become its signature, and led to an appearance on an episode of HGTV’s House Hunters.
When he was honored as one of America's Best New Chefs in 2000 by Food & Wine, Michael Leviton was noted for “paring extraneous elements from his French-influenced dishes.” With six consecutive James Beard Award nominations (2005–2010), his desire for simplicity continues today. When not busy with his work as director of the Board of Overseers of the Chefs Collaborative—a network for chefs dedicated to promoting sustainable food—Leviton commands the kitchen at Lumière. Hailed by Boston magazine as one of the city’s 50 Best Restaurants in 2011, Lumière combines French flavors and preparations with modern techniques and a surfeit of local, organic, and sustainable ingredients. The menus routinely change to incorporate new or seasonal ingredients, though eaters can view the sample dinner menu to get an idea of the Leviton's creations and perfect handwriting. Meals unfold inside a 88-seat dining room with a 5-seat bar that serves local beers, international wines, and house-made specialty cocktails.
Petit Robert Bistro channels the relaxed ambiance of an authentic French bistro where common folk can gather for comforting, affordable fare. Blackboards bearing daily specials preside over the intimate eatery where renowned chef Jacky Robert prepares a menu of homestyle French favorites. Cape Cod oysters, sautéed scallops, and Bay-caught seafood spread across plates, and meat aficionados can fix fangs into chicken dishes or the beef short-rib bourguignon or branch out to cakes fashioned from vegan quinoa. Junior foodies peruse a kids' menu laden with pintsize French favorites, including a parisian hot dog and a 5-ounce skirt steak, with all proceeds going to chef Jacky's charity committed to feeding underprivileged children in the Philippines.
A decade ago, Chuck Silverston was walking the streets of Paris when he happened upon a street vendor whipping up crepes. After tasting the quintessential Parisian treat, he returned to the states and promptly opened Paris Creperie. Inside the cozy caf?, the kitchen churns out crepes brimming with savory ingredients such as brie and apples or sweet fillings such as graham cracker and cinnamon, as well as smoothies and coffee. Nutella is a mainstay on the menu, making its way into dessert crepes as well as into drinks such as hot chocolate and lattes. In the spirit of Chuck?s original street-vendor encounter, Paris Creperie also unleashes its food truck?la Tour Eiffel?among the hungry denizens of greater Boston, feeding passersby with breakfast and dinner crepes all day.