Open late Fri.-Sat.
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Pastis Restaurant & Bar Restaurant Review: This suburban outpost of French cooking is named for the anise-flavored liqueur popular in Provence. Start with the rings-only calamari complemented by a light-bodied, slightly spicy tomato sauce and a zingy aïoli. Mussels are classically prepared. We like most of the tartines, but especially the one with tapenade, bearing a single black olive slice on top. Entrées at lunch or brunch bring traditional French fare such as coq au vin, bouillabaisse and boeuf bourguignon; for the latter meal, one may append a pair of soft-poached eggs to the croque monsieur. Confit of duck and chicken Cordon Bleu are available, too, as is a two-tier chilled seafood platter. The bread is much improved over our last visit. Crème brûlée is the best choice among desserts. The wine list is respectable, although not exciting, but provides quaffs at a variety of price points. There’s plenty of Pastis on hand for after dinner, as well as for an opening libation, such as a refreshing version with St-Germain and Champagne.