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Sublime offal and natural wine, from a Texan-Swedish chef team.
Who’s it for? Someone who likes their bistro experience with a contemporary twist.
What should I order? Melt-in-the-mouth lamb tongue, with smoked eel cream and capers
How much? The menu is always changing, but dishes range from €5 to €25.
The devil is in the details here: Frank Zappa on the soundsystem, Opinel knives, a friendly, tattooed waiter and of course the dream team of young Texan chef Dave Harrison and the Swedish Mans Engberg. Tucked away from the hustle and bustle of boulevard Filles du Calvaire, Au Passage is a real go-to destination for oenophiles, on account of its 150-200 bio dynamic or natural wines; think Deiss, Ganevat, Foillard, Bath, Milan and Souhaut.
Sat on fifties-style wooden chairs, around Formica tables, this is the perfect place to meet with friends in the evening. The menu is small plates made for sharing, with meat or fish dishes for groups of four or more. Think msemen bread with veal offal (€5), poached veal brains served cold with a super dill sauce and Thierry Breton bread (€12), and exceptional lamb’s tongue, with smoked eel cream and capers (€12). Pass by Au Passage for a more than passable feast.