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Petite Violette Restaurant Review: Brothers Michael and Anthony Gropp decided to depart the location their father had founded as Petite Auberge many decades ago. Guy Luck, a native of Alsace, had much later established Violette, building his restaurant largely with his own hands. His friend Stephanie Belcher had continued its operation, keeping his spirit alive in the restaurant as his memorial. But she needed to move on. So the Gropp brothers stepped in. The result? Petite Violette. The menus merged as well, keeping many of the popular dishes from both (the dense Violette chocolate mousse must stay). And the two chefs, Anthony Gropp and Lee Mbaye, will share duties as well. Look for the big salads, rack of lamb and snails among the items that Violette’s customers liked and the schnitzel and charcuterie that Petite Auberge’s customers would miss. In the bistro tradition, the mostly French and American wine list offers lots of good values (many under $30) with an occasional deluxe selection. The simple, classy interior is set with white cloth-covered tables spaced to ensure conversation privacy. Through the windows one enjoys a fine view of Atlanta’s famous trees. Adding to the enjoyment, a skilled musician tickles the keys of a grand piano playing jazz and salon classics, but we suggest securing a table away from the piano as his vigorous style can make conversation difficult.