From Our Editors
Inside Café en Passant, tables are handsomely dressed in blue and white linens; along with the bouquets of red carnations, the colors evoke the French Tricolore flag. For 35 years, these tables have displayed dishes prepared elegantly with both traditional and nouveau techniques, such as baked white-mushroom caps filled with pâté, red wine, and Swiss. Though rooted in French flavors (there are crêpes, escargots, and award-winning French onion soups), the dinner menu also includes wiener schnitzel and a handful of Italian-style pasta dishes. Whatever the dish, chefs use fresh, local ingredients whenever possible, and often rotate in specials that guests will find displayed on a blackboard or etched into their water's ice cubes.
Of course, since this is a French restaurant at heart, there's plenty of dedication to both wine and dessert. Sorbets and cheesecakes rotate daily, but you can order classics such as chocolate-truffle cake and their specialty crème brûlée every day. The wine list represents vineyards from around the world, including Canadian and Australian reds alongside French and Californian whites.