french onion soup, gruyere, croutons 9Yummy and a good size--one that you can finish! I find that a lot of times with French onion soup, it's too large and is a lot to finish.
“pate de campagne”, pork & duck liver pate, hazelnuts, green peppercorns, rosemary dijon 9Not my favorite, but it was fine. I'm pretty picky when it comes to pate, but I'd heard so many good things about Garcon as a French restaurant so I thought it might be great here. And again, it wasn't bad, but I probably wouldn't order it again.
skillet blackened pork chop, potato-onion hash, green beans, grilled peaches, natural jus 26The porkchop. This looked AMAZING! It was dark for a porkchop and looked more like a steak--so beautiful. :)
After our meal, we moved to the bar for some wine. The kind barman, Ryan, gave our party free shots! I'm not sure what all was in this, but it was a yummy little dessert drink. :)
After our meal, we moved to the bar for some wine. The kind barman, Ryan, gave our party free shots! I'm not sure what all was in this, but it was a yummy little dessert drink. :)After service we got to chatting with Chef Arthur Wall, who's a very cool guy. He was telling us about how the group of restaurants (mainly the Belden Place restaurants) are sort of re-branding. They've brought on Fortune PR, so I'm sure we'll see some exciting stuff soon. Chef Wall is helping by menu consulting for the various restaurants. His current sous chef at Garcon will be moving to Chouchou.
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