Sea scallops and drum are served over leeks with porcini vinaigrette. Crisp-fried oysters are accompanied by mirliton coleslaw and french fries. Reservations accepted. Lunch Mon.-Fri., dinner Mon.-Sat., brunch Sun. Credit cards. $$$
Rene Bistrot chef Rene Bajeaux blends French and German culinary traditions
by Ian McNulty
August 28, 2012
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