Cuisine:

• French
• Contemporary

Relish Description:
Locals frequented Margaux in this same spot, but the owners, chef Chris Prunier in the kitchen and Linda Robinson greeting and seating, decided to take things down a notch and open Relish. The look is much more modern and the menu is decidedly less "dear" but the quality of the food still shines. Start with a brandade de morue, a specialty from southern France, here a large plate of salt cod, puréed with potato and topped with a creamy garlic sauce. Then move on to one of the classic country French mains. A leg of duck confit is tender inside and crispy outside with lentils touched with allspice for a warmer flavor. Desserts include a brownie sundae with a good mix of chewy and soft, served with vanilla ice cream.


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