Cuisine:

• Continental
• Others

Left Bank Description:
The Left Bank's warm brick interior featuring the art of local painters evokes the Parisian setting that inspired its artist-owner. The menu offers reasonably priced peasant and bourgeois fare, which differ in style more than price. The first includes a pasta roulade; red beans and rice with chorizo, and breaded eggplant layered with ricotta, marinated plum tomatoes, basil leaves, fresh mozzarella, and portobello mushrooms. Homemade ravioli dishes vary daily, according to chef Mark Weatherbee's whim. The bourgeois fare offers slightly more exotic choices though the emphasis is still on simple combinations of ingredients: tilapia wontons with bok choy and mushrooms, and fried oysters with tomato, corn, and jalapeño salsa and Creole rémoulade. The grill items run in a similar vein: pork, beef, chicken or seafood with a creative accompaniment. The pork tenderloin is set off nicely with a Grand Marnier and fresh cranberry sauce and served with chèvre-mashed potatoes. The gamberi focaccia makes a nice snack with spicy shrimp, cilantro pesto, Fontina and roasted sweet peppers. Sunday brunch is a classical affair as a string quartet accompanies your meal. Traditional Vietnamese and Thai specialties are offered on Wednesdays.


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