The new French-centered cafe concept will focus on take-out for busy professionals.
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From Mezze's lamb bacon to Ashley James' mini tortas carnitas, we're looking forward to another savory season of inventive dishes as autumn returns.
So far it's a visually captivating blend of French, Spanish, and Northern African influences, bound together by California's bounty.
Farid Zadi is holding a cous cous festival, while the epicerie's front will sell its prepared foods.
The restaurant will fuse French cooking with U.S. comfort dishes and serve as the new home of the chef's Ecole de Cuisine.