Best Dishes at Chez L'Ami Louis

For the adventurous diner. Veal kidneys are split open to reveal their delicate interior, quickly pan-seared, then served with a sauce of juniper berries, bacon, and red wine reduction. The kidneys are tender and mild-flavored, elevated by the aromatics and the richness of the sauce. This is traditional French bistro cuisine—nose-to-tail cooking at its finest.

A thick-cut veal chop is grilled over wood until the exterior is charred and the meat inside is barely pink. Served with a knob of bone marrow to melt over the meat and simply prepared seasonal vegetables. This is the kind of dish that showcases why French bistro cooking endures—perfect ingredient, perfect technique, no overcomplication.

The legendary roast chicken that has defined this restaurant for a century. A bird is seasoned simply and roasted whole in the wood-fired oven until the skin is deeply golden and crisp, and the meat inside stays juicy. It arrives at the table whole, carved tableside, with an almost comical tower of crispy shoestring frites piled high. The chicken's flavor is concentrated and pure—no fancy sauce, just exceptional ingredient and technique.