New ownership and a recent renovation have brought this grand dame's menu and decor into the “here and now.” You'll find pasta and Cobb salad now-ces ne sont pas fran ais—and the frogs’ legs are a thing of the past, but the onion soup with gruyere, the croque monsieur and sole meuniere, not to mention some of the crispiest frites on two continents, surely do remind me of my French teacher, Mlle Godfrey. Yankee Magazine, March/April 2010
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