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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 sole meunière with parsley potatoes. Seafood plateaus swan about in three sizes. But braised veal blanquette, boeuf bourguignon or steak frites could steal you from the sea. There’s a selection of apéritifs and digestifs, Pastis and absinthe, even draught beer, and wine dinners are (usually) the third Thursday of each month.