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  • I hate when I fall in love with a place then have to accept the reality of what's served. I understand everyone has different tastes and it's hard to please everyone, but why overcomplicate food? I ordered the pork chop plate. I asked for the peach ragu to go on the side, but alas the chop was smothered in it. I scraped it off as best I could, but I guess they were insisting on ruining the taste of a perfectly good chop with their self created concoction. The green beans didn't far any better. Advertised as green beans and bacon they had a sauce on them (my guess was a bad garlic concoction) that was neither green bean based or bacon based that overpowered the beans. I guess I have to start learning to eat "creative" food. In my view, this place would be a lot better if they kept the food basic then built off it to the customers taste. At least the place is clean. Update. I've been coming in here pretty regularly since my initial review. It's a short walk. The place is clean and the barmaids/waitresses are attentive. Nevertheless, I'm still frustrated that the French Underground is holding the kitchen hostage. I'm sure Lebeau from Hogan's Heroes is back there telling the cooks to "sauce everything up". Too bad. The food would actually be good and draw more folks from the working class neighborhood that is West Park if they weren't trying to be a Parisian bistro. I've tried to mess with the kitchen staff by ordering everything plain, but they can't help themselves. Thankfully, the PH is a short walk away.
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