Cuisine:

• French
• European

Le Grain d'Orge Description:
When Bernard Broux (long-time chef at Le Trou Gascon) opened a place of his own, he forsook the Southwest in favor of the cuisine of his native Flanders. Broux's menu celebrates hearty Northern savors with creamy beer soup, waterzoï of scallops and shellfish in shrimp fumet, carbonnade of ox jowls laced with gin, and strawberries in a sabayon spiked with raspberry-flavored kriek beer. Good wine list, but beer lovers will be knocked out by the selection of rare brews.


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