Bistrot Boisselet

Bistrot Boisselet comes from a team that’s spent years shaping the city’s dining culture for some time: John Hale and Antoine Denis of Le Plongeoir join Taylor D’Ottavi (formerly of Salle Climatisée and Liverpool House) alongside chef Darcy Gervais-Wood, whose résumé includes the gone-but-not-forgotten Maison Publique.

The room is restrained—Thonet chairs, chalkboard menu, spare walls—letting the cooking take the lead. The menu leans into the bistro canon: gougères, mushroom velouté, steak au poivre, boudin with pommes purée. Details matter: smoked cheddar tucked into the choux, thick-cut frites that land between chip and pont-neuf, trout gently steamed and set over crisp vegetables. The wine list is backed by classic pours on draft and classic cocktails.