Designed by Bombet along with managing partner and wine director François Renaud, the restaurant is divided evenly between indoor and outdoor spaces. The al fresco patio located at the back of the eatery is widely regarded as one of the most romantic dining locations in Los Angeles, featuring a nearly 20-year-old tree that remains as the focal point of the space.
Inside, a whitewashed exposed brick wall is complemented by warm wood and accents of glass and copper throughout, including a copper and marble bar. The redesigned kitchen features a large window facing the dining room, allowing guests to observe the action inside. Adjacent to the bar is a large wood-burning pizza oven and a visible wine cellar storing up to 1,000 bottles.
The dishes focus on American comfort food with French flair, and include fried cheese curds with basil pesto, smoked tuna tartare crostini, stuffed bone marrow, squid ink campanelle with crab, truffled rice agnolotti, a variety of pizzas, boudin noir, fish and chips, and côte de bœuf.
The mostly French wine list includes 15 wines by the glass and a selection of nearly 100 bottles of whites, reds, and sparklers. The bar program is helmed by Ryan Wainwright, who provides his own interpretations of classic cocktails such as the Jack Rose with apple brandy, citrus, and pomegranate; the Rob Roy with scotch, chinato, and angostura; and the Honeysuckle with aged rum, lime, and honey.