THIS RESTAURANT IS CLOSED BeauCoup

THIS RESTAURANT IS CLOSED BeauCoup Restaurant Review:

The early days of this French-inspired brasserie have been bumpy to say the least. Within a few months of opening, the kitchen saw three chefs at the helm, finally landing on Bruno Davaillon from The St. Regis in Los Angeles. Still, there is a plan in the works to get an additional chef to take over the more casual front area. Nevertheless, this spot atop Nob Hill is beyond beautiful and the food, though not strictly French, is intriguing enough for a special occasion and casual enough for a spontaneous drop-in after shopping in Union Square. Beyond the fire-like mosaic at the entrance, the main dining room opens up into a Belle Époque fantasy with huge, deep red chandeliers, velvet accents, ornate chairs and an attractive L-shaped mahogany bar. Starters here are called small plates, which just makes it that much easier to plop onto a comfy bar stool, order some wine, and leisurely make your way down the list. Don’t miss the classic rendition of French onion soup or the duck confit salad served with delightful crispy potatoes. With a huge list of large plates there is surely something for everyone from the American Kobe beef hamburger with smoked catsup, to roasted chicken with fingerling potatoes. We especially loved the brasserie dishes like the seared skate wing served with a dreamy lemon and brown butter sauce, and the steak frites served with both bordelaise and béarnaise sauces, and, of course, a towering pile of french fries. For dessert, ask for the crispy apple tart with Calvados (apple brandy) ice cream.