About this Business
From Our Editors
Every week, the chefs at Bosc restaurant, formerly called "Lou," head to the farmer’s market to stock up on fresh ingredients. Their findings create the upcoming week’s dinner menu, a rotating assortment of meat and vegetarian dishes with a French-Mediterranean influence. While favorites such as house-cured bacon have a permanent place on the menu, chef Jon Campo changes the salads, entrees, and cheese and charcuterie boards to reflect the season’s bounty. Customers can pair farm-to-table plates with a silky chardonnay from France, a Chilean sauvignon blanc, or another of Bosc's natural wines.