Food Network

"Warm berries and whipped crème fraiche are the finishing flourish to this perfect dish."

Food Network

"Locals swear by this brasserie's perfection of all foods Parisian, like Steak Frites and Boudin Noir."

Tyler Florence

"The steak tartare is just sensational."

Andrew Zimmern

"Some goodies from the raw bar and the steak tartare is one of my go-to lunches whenever I’m back in my hometown."

Anthony Rahayel

"Mouthwatering waffles with a crunchy envelope and tender heart served with warm maple syrup and berries on the side - a thick layer of creme fraiche and a sprinkle of powder sugar… that's how waffles are taken to the next level."

Allan Jenkins

"Celebrities flooded back for classic escargots, effortless service, impeccable ambience."

Amanda Hesser

"I adore the brandade, which is coarse and rustic, a mound of potatoes and salt cod marked with rivulets of olive oil, and topped with thin shards of toast."

Amanda Hesser

"The escargots drew my companions' attention, large brown coils filled with juicy snails with plenty of the most important part -- the butter, garlic and parsley at the bottom of the baking dish."

First We Feast

"The butter and the béarnaise are brilliant in their richness. The french fries, soaked overnight, and cooked to a perfect crisp in peanut oil, are an achievement on their own."

Tejal Rao

"I am relentless when it comes to Balthazar! I go as much as I can, and the steak frites is my favorite—it’s always cooked to perfection."