Gabacho

Starters include garlic-and-butter escargot served with sliced bread and French onion soup, followed by entrees like roasted chicken breast with potatoes gratin. Midday plates lean generous, turning out sandwiches like the goat cheese Shepard panini paired with cubed rosemary potatoes. Welcoming spaces accommodate both indoor tables and outdoor dining, where Chef David regularly checks in on diners, leaving room for desserts like berry crepes and bread pudding.