More affordable than the cutting-edge chef's flagship restaurant, Pierre Gagnaire's Gaya Rive Gauche is a fish house in Saint-Germain with a minimalist style typical of high-end 21st-century eateries. Attracting the upper echelon—French political figures, high-fashion models, and local business people may all be in residence—GRG (as it's called) is exclusively seafood-centric. Traditional fish plates are joined by inventive selections like oysters with foie gras, carpaccio of sea bass with sea snails, and the chef's signature tuna and prosciutto sandwich on brioche.
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From the From the May 2008 Food & Wine Go List
This intimate local favorite, in a quiet Uptown neighborhood, has long been a proving ground for talented chefs, like <strong>Lilette</strong>’s John Harris. Under the tutelage of owner Patrick Singley, Sue Zemanick prepares a refined modern Creole menu, which includes a few never-changing items: a sautéed shrimp appetizer, duck confit and roasted chicken.
We loved: Seared tuna with clams, white beans and salsa verde.