Bistrot La Minette

This is not the place for abstaining from a final course; chef/-owner Peter Woolsey is a classically trained pastry chef who studied at Paris’s Le Cordon Bleu. You’ll want to try his tarte au citron served with house-made cassis sorbet; his gâteau l’opéra with 11 immaculate layers of almond sponge cake, chocolate ganache and coffee buttercream; and his traditional raspberry mille feuille that’s better than versions we’ve had in France.