Summary: An intimate dining room in a narrow alley serves artful plates where ingredients lead the menu
Frenchie sits in a discreet alley and draws a global following with a micro-restaurant vibe. The space is intimate, with a single server and chef working together, and the menu changes with the seasons to let ingredients shine. Diners can choose the chef's carte blanche five-course tasting or a three-course lunch, and early arrivals or advance bookings are common routes to a seat. When tables are scarce, the wine bar opposite provides a venue to enjoy informed, well paired plates and a concise cocktail list