Cuisine:

• French
• Diner
• Fine Dining
• Others

La Provence Description:
Within the pale-gold stucco walls, a wide Provençal hearth warms a large, welcoming salon. Colorful Provençal crockery and modern paintings brighten the space, visible from the dining room through small arches. Indeed, the name is no empty boast and this restaurant would look perfectly at home in the French countryside. Founded in 1972, its chef, Chris Kerageorgiou, created deceptively simple cuisine to reinforce the mood. His protégé, chef John Besh, purchased the restaurant not long before Kerageorgiou's death in 2007. Chef Erick Loose IV now commands the kitchen, which focuses on fresh ingredients, many of them---including herbs, fruit, eggs---harvested each morning from the miniature farm behind the restaurant. Each meal begins with a little pot of pâté and buttery toasted bread. Main course choices fulfill their seductive promise: rabbit braised with fennel and garlic (perhaps with a cluster of oven-baked vegetables), milk-fed chicken over garden vegetables, and sautéed Gulf fish glistening with an herbed beurre blanc. The wine list focuses on selections from the Rhône Valley and Provence, as well as some patrons' expressed favorites. There are plenty of good choices offered by the glass. The informal service is well suited to the restaurant's style.


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