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Chez Francois Restaurant Review: At this hideaway on the shores of Lake Erie, proprietors Matthew Mars and chef John D'Amico stay true to the locale’s upscale tradition --- gentlemen are required to wear jackets --- while offering an ever-changing and always interesting seasonal French menu. Start with the lobster bisque, a velvety soup with chunks and whole plump claws of lobster, topped with delicate puff pastry, or the simple chicken liver pâté, served with green peppercorns, hard-boiled eggs, red onion, mushrooms, caper berries, kalamata olives, cornichons and crackers. For an entrée, we recommend the filet de boeuf Wellington, accompanied by ruby port wine sauce. Don’t stop there; desserts are worthy of the splurge --- anything fruit-forward is a must. The regular wine list holds over 300 selections, while the Captain’s List features over 600. Both span the globe but focus on French and American wines. Service is pleasant and professional.