Bistrot La Minette

Salmon Tart at Bistrot La Minette
Adam Erace visits 6th and Bainbridge and the latest bit of France in the area, Bistrot La Minette.

Meats are sourced from D’Artagnan, and [owner Peter] Woolsey shines brightest when cooking them. Whether it’s the crisp-skinned duck a l’orange with sunchokes and broccoli; the gloriously charred, hand-butchered, grass-fed rib eye; or the falling-apart lamb shank braised for three hours in the Gascony style with carrots, turnips, tomatoes, anchovies and gobs of red wine, he possesses a to-the-millisecond intuition for exactly when to pull cuts from the stove and the stock pot.

Bistrot La Minette [Philadelphia Weekly]
Bistrot La Minette [Official Site]