From Our Editors
Legendary local gastronomes Guy Leroy and Pom Souvannasoth joined forces to open The Brasserie, whipping up a menu of fine bistro fare with natural, organic, and local ingredients. Starters invite diners to mine jewels of roasted beets from a forest of fresh lettuce and crumbled goat cheese ($8) or rescue a gruyere crouton from drowning in a savory french-onion sea ($6). Signature entrees, such as a grilled salmon fillet in chardonnay cream ($21), a harissa-garnished moroccan lamb stew ($18), or a refined coq au vin, a red-wine-roasted chicken with fingerling potatoes ($16), stuff empty stomach spaces. An expert waitstaff well-versed in the art of pairings tends to tables, helping them sift through the international wine list.