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.
AS FEATURED IN...
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.
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.