Assiette Au Comptoir | scrambled eggs, house-made sausage, bacon, country bread, duck fat and thyme potato rösti⁠ ⠀⁠ Our classic breakfast plate. The one people come back for because it covers everything you want in the morning.⁠ ⠀⁠ Scrambled eg
Saturday morning means weekend brunch.⁠ ⠀⁠ Romain bringing out brunch while the kitchen shifts gears for the upcoming rush. Weekend brunch runs until 5 pm, then onto dinner service.⁠ ⠀⁠ Walk-ins always welcome.⁠ ⠀⁠ #AuComptoir #WeekendBrunch #BrunchS
The fries everyone asks about.⁠ ⠀⁠ Cut from whole potatoes in-house every day, double-fried for that perfect crisp and crunch. The exterior stays golden and crunchy, the inside stays fluffy, and there's a pleasant, lightly nutty flavour that comes th
Kyler, in his element.⁠ ⠀⁠ Our sous chef keeps the line moving when service picks up. The kitchen runs on rhythm, and when everyone's locked in, you can feel it. Good technique makes the difference.⁠ ⠀⁠ #AuComptoir #KitchenLife #SousChef #Kits #West4
Suprêmes de Poulet | roasted chicken breast, broccolini, chanterelle, cippolini, chicken jus⁠ ⠀⁠ In French cooking, suprême refers to a boneless, skin-on breast. The name comes from the cut, not a claim about which part is best. Keeping t
Mid afternoon on a weekday.⁠ ⁠ The lunch crowd clears out, the coffee's still flowing, and there's room to spread out with your laptop. We're here all afternoon.⁠ ⁠ #AuComptoir #Afternoon #Kits #West4th
Manchons de Canard | half dozen crispy confit duck wings, black garlic purée⁠ ⁠ Duck wings at brunch. Confit first so the meat stays tender and picks up all that duck fat flavour, then crisped to order. The skin gets properly crispy, the meat
There's something about this time of year. The energy shifts, the restaurant fills with a different kind of warmth, and the rhythm feels right. ⁠ ⁠ You can tell by his smile, Julien's ready for the lead up to the holiday season!⁠ ⁠ #AuComptoir #Holid
Poisson du Marché | pan seared fish of the day, squash, Brussels sprouts, Grenobloise sauce⁠ ⁠ And this is how it all comes together. The richness of the browned butter plays against the brightness of lemon and the sharp bite of capers. Squash
Poisson du Marché | pan-seared fish of the day, squash, Brussels sprouts, grenobloise sauce⁠ ⁠ Close-ups of the details. Crisp seared Brussels sprouts. The smooth sweetness of the squash purée. The delicate fish with a perfect sear for
Le black cod. Pan-seared sablefish, squash, Brussels sprouts, Grenobloise sauce.⁠ ⁠ That buttery texture of sablefish is irreplaceable. It's served with a creamy squash purée, seared squash and Brussels sprouts, brought together with a classic
Giving some well deserved love to our hard working kitchen team. From early mornings to late nights, prepping everything just right and executing to order... Cheers to their daily hard work 🥂
Tartare de Wagyu | wagyu beef tartare, quail egg yolk, sunchoke, black garlic aioli⁠ ⁠ Loving the new whimsical plating for our new tartare. Come and enjoy the textures and flavours of fall 🍂 ⁠ ⁠ #AuComptoir #WagyuTartare #SeasonalEating #Kits #West
Weekend brunch has a particular feeling here. Good coffee, bistro food, community vibes. ⁠ ⁠ The kind of morning that starts your Saturday right. Brunch runs 10 am to 5 pm on weekends, then we roll into dinner service.⁠ ⁠ Walk-ins always welcome.⁠ ⁠
Salade de Betterave | grilled radicchio, baby bets, frisée & gem lettuce, verjus, candied pecan⁠ ⁠ Sweet roasted beets against bitter grilled radicchio. It's a classic pairing that works because the flavours don't try to compete, they just
Six house cocktails, each one built around French spirits and techniques. The Moroccan Tease with green Chartreuse, the 75K with Chambord and sparkling wine, the Paris Sour with its red wine float.⁠ ⁠ We also have a full menu of classic cocktails ava