Tartare de Wagyu | wagyu beef tartare, quail egg yolk, sunchoke, black garlic aioli⁠ ⁠ Sunchoke season means this tartare is exactly where it should be right now. Sweet, nutty crunch against rich beef and creamy yolk, all tied together with black gar
New season, new energy in the kitchen. ⁠ ⁠ Our team's been having a lot of fun with the fall menu and all the local produce that's finally here. Sunchokes, squash, root vegetables, everything that makes this time of year worth cooking for.⁠ ⁠ #AuComp
There's a reason tarte citron shows up on nearly every French menu. When it's done well, it's hard to beat.⁠ ⁠ Ours: lemon curd, Italian soft meringue, citrus gel 🍋⁠ ⁠ #AuComptoir #TarteCitron #Kits #West4th
The doors are open.⁠ ⁠ Everything's set. Tables ready, the street starting to wake up. That quiet moment when you've done all the prep and now it's about welcoming our community.⁠ ⁠ Ready for West 4th.⁠ ⁠ #AuComptoir #MorningService #BistroLife #Kits
The Paper Jet⁠ ⁠ Old Forester bourbon, Amaro Montenegro, pink grapefruit, aperitivo, fresh lime and lemon, Orgeat. Bitter meets sweet meets tart in the kind of balance that makes you forget you're on your second one.⁠ ⁠ A modern riff that's become a
Lunch service in motion.⁠ ⁠ The rhythm of midday. Orders coming through, plates finding their tables, the quiet hum of a full room. This is when everything we prep in the morning finally lands in front of people.⁠ ⁠ #AuComptoir #LunchService #BistroL
Some zoomed in close-ups of the salade périgourdine -- confit duck gizzard, smoked duck ham, frisée & watercress, celeriac, shaved foie gras, red wine jus.⁠ ⁠ Our lunch time staple -- served during weekdays between 11:30 am and 5 pm
Handmade gnudi in progress 🥔 ⁠ ⁠ Light ricotta gnocchi formed by hand, one at a time. The kind of work that requires patience and a delicate touch. Too much handling and they fall apart, too little and they don't hold their shape.⁠ ⁠ Served with pes
Bavette: the butcher's cut⁠ ⁠ The French word for bib, named for its long, flat, fan-shaped appearance. Bavette is a classic bistro steak that's been quietly overshadowing more expensive cuts for years. Heavily marbled, deeply beefy, with that perfec
When lunch is more than just lunch 🍴 ⁠ ⁠ In France, the midday meal is a ritualistic pause from the day's activities. Not a quick bite at your desk, but a proper break where people actually sit down, slow down, and enjoy their food together.⁠ ⁠ This
The weekday lunch classic 🥩 ⁠ ⁠ Tartare de Wagyu with fries and salad. No frills, just the essentials: hand-cut wagyu, proper seasoning, hot fries, fresh greens.⁠ ⁠ The kind of dish that reminds you why French bistro lunches are a ritual worth keepi
A goodbye to summer's finest 🍅 ⁠ ⁠ Heirloom tomatoes have been one of the stars of our kitchen these past months.⁠ ⁠ As we transition into autumn and local fall produce takes centre stage, we're grateful for every last one of these beauties while th
Salade Périgourdine – a love letter to the Dordogne 🦆⁠ ⁠ This isn't just a salad, it's the soul of Southwest France on a plate. Confit duck gizzard, smoked duck ham, frisée and watercress, shaved foie gras, red wine jus.⁠ ⁠ A sho
Getting lit on a Saturday morning 😏 ⁠ ⁠ From early breakfast at 8am to weekend brunch at 10, then straight into dinner service – we've got your entire Saturday covered.⁠ ⁠ Come hungry, leave happy. À bientôt!
Soup season has arrived ✨⁠ ⁠ When the weather shifts, so does our pot. Today's soup reflects what's happening outside your window and what's fresh in our kitchen.⁠ ⁠ Ask your server what's simmering today!
Taste the love and care we put into every dish. Three menus served every day to flow with your day and night.⁠ ⁠ 8 am to 9 pm, Sunday through Thursday (closed Tuesdays)⁠ 8 am to 10 pm Friday & Saturday.⁠ ⁠