Cafe Loup
our comments
The large dining room features exposed-brick walls hung with museum-quality photos and eclectic ceramics, and a long, busy bar. The bistro fare is piled on the plate rather than sculptured, and they’re not stingy with vegetables and things to go along with the standard old-style chicken, steak, calf’s liver and brains. We still like the escargots and mussels for starters. For dessert, try the creamy rice pudding sandwiched between two giant lace cookies. The international wine list offers plenty of bottles in the teens and twenties.- April 2005
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