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Pascal's On Ponce Restaurant Review: Chef-owner Pascal Oudin’s namesake eatery has evolved from neighborhood newbie to venerable community favorite. Loyal regulars and generations of families fill the unassuming dining room. The well-seasoned chef's philosophy is modern but not trendy; he keeps up with culinary currents without exploiting them. A fairly stable menu provides reliable quenelles, terrines, bisques, gratins and racks of lamb. Specials and occasional tweaks include a local blue crab cake with chilled tomato gazpacho and avocado as a starter; and diver sea scallops and beef short ribs served with young fennel, carrot rounds and asparagus, or filet mignon farci with escargots Provençal, au gratin potatoes and horseradish sauce as main courses. Do try the steak tartare, a classic well done. Baked Alaska with strawberry and vanilla ice cream and Grand Marnier meringue is a final sweet supplement.