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Red Hat on the River Restaurant Review: There’s something charming about this bistro where clientele feel as if they’re dining among family. Maybe it’s the convivial air that husband and wife proprietors Jimmy and Mary Beth exude as they greet each diner, ever ready to please. The menu includes a classic bacon, egg and toast salad, with apple wood bacon lardons, brioche toast, soft-poached egg and warm bacon mustard vinaigrette. There are also departures from classic French dishes, such as the seared Maine scallops with roasted shiitake mushrooms, wilted pea shoots, rainbow greens and brown butter balsamic vinaigrette. Though most of the menu changes, the hanger steak frites and moules frites are mainstays; the former is topped with both béarnaise and a red wine reduction and served next to the crispy frites, while the latter is prepared "aux Les Halles." A solid wine list specializing in French selections enhances the experience, and homemade desserts, like the lemon tart with pear sorbet and the profiteroles, add the final touch, distinguishing this bistro from others that play strictly by the numbers.