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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-roasted trout with grilled figs, fennel and leek fondue. An oyster bar offers shellfish by the piece or platter. But braised lamb shoulder pot au feu, grilled hanger steak and roasted smoked quail with goat cheese could steal you from the sea. Wine dinners are (usually) the third Thursday of each month.