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La Coop Restaurant Review: Settle in at one of the little café tables on the sidewalk in front of the restaurant to experience chef Bobby Benjamin's French fare. The small space and hard surfaces of the handsomely appointed interior turn table talk into shouting matches. So enjoy the bustling NuLu street scene as you sip a house-made apéritif (or select bourbon) and graze on classic hors d'oeuvres such as escargots, steamed mussels, or cheese or charcuterie trios. Just to provide a bit of local color, Benjamin has fried green tomatoes (tomates vertes frites) on his starter menu, too. That's not so outlandish, given how much French influence there was in Kentucky. One may also satisfy a craving for steak frites, cassoulet, coq au vin or bouillabaisse quite well here. Bring your vegetarian friends along, too, though you do not have to eschew meat to enjoy the savory tarte aux aubergines made with eggplant purée, mushrooms and roasted seasonal vegetables wrapped in phyllo. While the dining attitude is laid back, the service is attentive, right down to the decanting of any bottle on the French-heavy wine list, no matter how modestly priced. Pistachio crème brûlée, pot de crème and a daily crêpe creation are among the dessert selections. The after-meal cheese plate is served with honeycomb, candied pecans and duck fat toast.