"good at pretty much everything–that includes sorbets, which are dense and creamy and come in flavors like green apple and raspberry. Our tip? Top your scoop with baby meringues for a dollar extra."
Didier Pawlicki, the chef and owner of one of the tiniest, least pretentious, more pleasurable French bistros in the city, is a sensitive and adaptable—not to mention Internet-savvy—soul. Read more.