From Our Editors
Péché: A User’s Guide
- Steak tartare, which comes topped with a Vital Farms egg yolk
- Blackened-shrimp salad with arugula, couscous, and pickled-pepper vinaigrette
- Cassoulet made from duck confit, white beans, and garlic sausage
Where to Sit: If you’re just stopping by for a drink, settle into one of the comfy leather couches located near the bar.
When to Go: Happy Hour lasts all night Sunday and Monday, when you can stop in for select $6 cocktails and a limited half-off food menu.
While You’re Waiting
- Sip an expertly mixed classic cocktail, such as a sazerac or a Pimm’s cup.
- If you’re feeling adventurous, sample one of the bar’s 15+ absinthes.
- Péché is French for sin, an allusion to the restaurant’s signature libation and its decadent cuisine.
- Try a booze-infused adult milkshake for dessert. The Candied Pear comes with ice cream, amaretto, pear liqueur, and allspice dram.
Confit: a French term used to describe food that has been cooked in oil, syrup, or—in the case of some meat—its own fat, and then preserved.
Tartare: raw, finely chopped meat or seafood that is seasoned and shaped into a mound. Steak tartare is usually topped with a raw egg.