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Can Can Brasserie Restaurant Review: This noisy, bright, fast-paced French brasserie is populated by patrons who come as much to see and be seen as to be wined and dined. Other than burgers, chef-owner Christopher Ripp has made few concessions to non-Francophiles. The menu is heavy on fruits de mer, including moules frites (the fries are among the best in town), and pan-seared rockfish with apple-fennel purée, honey parsnips and white asparagus. Seafood plateaus swan about in three sizes. But coq au vin blanc, boeuf bourguignon or steak frites could steal you from the sea. Wine dinners are (usually) the third Thursday of each month.