French Louie to open in Boerum Hill

Buttermilk Channel's Doug Crowell and Ryan Angulo offer French-American fare in Brooklyn.

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  • Photograph: Virginia Rollison

    Smoked sardines at French Louie

  • Photograph: Virginia Rollison

    Flounder grenobloise at French Louie

  • Photograph: Virginia Rollison

    Foie-gras-and-country-ham at French Louie

  • Photograph: Virginia Rollison

    French Louie

  • Photograph: Virginia Rollison

    French Louie

Photograph: Virginia Rollison

Smoked sardines at French Louie

Buttermilk Channel, that Beyoncé-baiting farm-to-table restaurant, is unabashedly taken with New York, from the Caputo's pasta tossed with chestnut ragout right down to its name (referring to the strait between Brooklyn and Governors Island). For their follow-up venture—set to open by March 5th—owner Doug Crowell and chef Ryan Angulo look beyond the Empire State to locales slightly more exotic: Francophilic enclaves like New Orleans and Montreal. Named after Ottawan folk hero Louis Seymour, this French-inspired bistro dishes out smoked sardines with dulse-butter rye toast, foie gras–and-country-ham terrine and flounder grenobloise (in brown-butter–caper sauce). Find French and American wines in the 50-seat spot—furbished with a brass-backed mahogany bar, marble tables and brown banquettes—as well as classic cocktails from drinks man Tim Miner (the Long Island Bar, the JakeWalk).


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