The Graphic Foodie
Friday, June 10, 2011 - I was almost swayed by Navarin D'agneau, a slow braised lamb in white wine and tomato sauce but finally opted for the Coq Au Vin, 12.50. Chicken, wine, bacon, garlic and slow, slow cooking, the vegetables soaking up all of that beautiful sauce. This didn't disappoint and is really my kind of dish; hearty, comforting and filling. Mr. GF's fillet steak, chosen from the handful of specials was as beautiful as it was tasty...The friendly staff dot around attentively and looking around at the mixed bag of diners it is clear that this is a really good, no great, family run, neighborhood restaurant.