Given how French restaurants seem to be pilloried on a regular basis, we were pleasantly surprised to see the reaction to this restaurant and its "slightly modernized version of French cuisine." Our reviewers hail it for being one of the best restaurants in Seattle. Well-known for wearing a Borsalino hat while working behind the stoves, Thierry Rautureau creates "wonderful, rich sauces" that turn up in traditional dishes like crispy sweetbreads with squash, morels and Marsala jus or in more modern preparations like spot prawns in a light shellfish nage with fennel. "A polished, professional restaurant that serves well-made food using often great ingredients" is how one reviewer described it, while others mentioned a "warm reception," a "stylish setting" and an "excellent wine list."