About this Business
From Our Editors
Only months after its inception, French American Bistro—AKA “FAB”—grabbed the attention of The New York Times with its buttery croissants and fresh salads. Today, head chef Octavio Sandoval continues to mesh French and American flavors to elegantly plate dishes ranging from escargot to 10-ounce burgers on brioche buns. Patrons inside the upscale dining room can pair FAB’s seasonal menu with live musical performances and an eclectic selection of beers, wines, and water piped in from the Seine.