Jeune et Jolie

Flaunting a nouvelle-French sensibility, this very appealing French restaurant from Partner John Resnick and Executive Chef Eric Bost is dressed in shades of rose and flooded with natural light. The food turned out by the wide-open kitchen is top-notch, with a playful twist. This cooking also displays a mature direction, with solid ingredients, unique combinations and beautiful presentations that are "almost" too pretty to eat. Sea bass with crispy skin, resting on a bed of sautéed spinach with a saffron and vanilla sauce is whimsical and delicious. Pale green sweet pea ice cream on a bed of macerated blackberries, bits of eggy, lightly crisp, “clafoutis” pastry, tangy elderflower gelee, and dots of vanilla cream makes a nice finish.

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