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June BYOB
French
The duck press arrives tableside in full theatrical flame, which tells you most of what you need to know about this petite French bistro in Collingswood. Beef Wellington and escargot anchor the classics end, but the seasonal menu is where the kitchen quietly does its most interesting work, cycling through dishes that disappear when the produce does. Bring your own bottle and a reason to linger.
The awards strongest first
- Philadelphia Magazine #32 · 50 Best Restaurants in Philadelphia
- The Philadelphia Inquirer The 76
One number, weighted & current 60
How we scoreThe dishes from the writeups
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Beef Wellington
“The beef Wellington, the escargot, and the extravagant canard à la presse carved and flambéed in a dramatic table-side performance are staples at this petite French throwback, and always worth adding to the meal.”
Philadelphia Magazine, 2025 -
Escargot
“The beef Wellington, the escargot, and the extravagant canard à la presse carved and flambéed in a dramatic table-side performance are staples at this petite French throwback, and always worth adding to the meal.”
Philadelphia Magazine, 2025 -
Canard à la presse
“The beef Wellington, the escargot, and the extravagant canard à la presse carved and flambéed in a dramatic table-side performance are staples at this petite French throwback, and always worth adding to the meal.”
Philadelphia Magazine, 2025 -
Beef bourguignon
Philadelphia Magazine, 2025
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