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Gaston Vouzote
French
The tomahawk comes out of a Mibrasa charcoal oven, and the steak tartare arrives with fries hot enough to matter. This is a classic French-leaning brasserie with a Parisian bistro interior that looks like it was assembled from a very good mood. The cooking is generous and unapologetic, the kind of place where the menu reads like a greatest-hits collection and nobody at the table has any complaints. It holds a Michelin Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Poached egg with parma ham
“perfectly cooked poached egg with Parma ham and parmesan”
Michelin Guide -
Tomahawk steak
“tomahawk steak grilled in a Mibrasa charcoal oven”
Michelin Guide -
Steak tartare
“steak tartare crammed with gherkins and capers and served with freshly-made, piping-hot French fries”
Michelin Guide
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