Yummie is not a professional term, but it sure fits the bill with this place.
Apps were onion soup (Of course) frisee salad with poached egg, and roast beet salad. The soup was prepared very nicely. No one flavor overshadowed another, which is comforting, since balanced seasoning is an art form.
The roast beet and goat cheese was OK. I have had better to be honest. The beets, although not tasteless, could have used a little more seasoning, since it is in and of itself a boring item. There was a nice raspberry vinaigrette to it, but something was still missing. Perhaps the cheese could have been a stronger type, not sure on that one. The soup was spot on. As I said above, there was no one flavor that outperformed another. The cheese was perfectly melted, with just that hint of crunchiness that one comes to love about this dish. As for the frisee salad... it's frisee salad ;) Bah bah bah.
So main courses were: Steak Frites (Hanger Steak, not Rib eye), Braised Veal Short Ribs, Coq Au Vin, and Chicken Breast Diable.
The steak was ordered mid well, which in and of itself is sacrilege! That said, this cut of meat is so tender and nice that it held up to Dante's inferno. I will say this though. The steak was not mid well, it was more like a medium. I di not say anything, because I would have done the same in my kitchen. Personally, anything over mid rare might as well stay home. Steak came with a lovely pile, and I mean pile of fries, which were just perfect and came with a great garlicky mayo dipping sauce. The table actually ordered another pile-o-fries, which was dispatched quickly.
The Coq Au Vin was very nicely cooked, and had a lovely sauce to it that did not still have the hint of wine to it... THANK YOU! Although, I must say that when you cook chicken long enough it does kind of get a bit stringy. I don't really like that texture, but as I said, it was cooked very nicely. You can tell that the chefs there know what they are doing.
The Chicken Diable was probably the most aggressively seasoned item we ate all night, which was refreshing to me since most French cuisine is not about the seasoning, rather the balance of flavor, which is OK, but sometimes you want a little kick. The dish came with fingerling potatoes and was very nice. It came with a really great mustard, which reminded me of the mustard they use over at Osteria Mozza on the braised leeks, which I love.
Finally, the veal (Can you tell I saved the best for last?) - It was Tuesday as I had said, and the order of the day was braised veal short ribs. Now let me tell you something... it was divine! Perfectly cooked, perfectly seasoned, with not a want for anything. The meat was falling off the bone. Had a rich hearty flavor that made you want more, and sat on a bed of the most perfectly cooked white beans that were the perfect match to this wonderfully rustic dish. I enjoyed every last bite of this dish and would go on a Tuesday again, just to have that item once more.
Final dishes of the night were the chocolate pot de cr