Maison Verde — Modern French Bistro

The Menu

This week at the pass

Plates change with what arrives each morning. A few that have been on heavy rotation.

Whipped chèvre, basil oil, toasted buckwheat, aged balsamic.

Braised lentils du Puy, charred shallot, cherry gastrique.

Meyer lemon, fennel, espelette, cold-pressed olive oil.

Carnaroli, taleggio, brown butter, chive, shaved truffle.

Grass-fed bavette, café de Paris butter, hand-cut fries.

Olive oil, sea salt, crème fraîche, almond tuile.

A neighborhood table, ten years on.

Chef Camille Roux opened Maison Verde with one rule: cook what's good today, and keep the room warm. A decade later that hasn't changed.

Nearly everything is made in-house — bread pulled each morning, stocks simmered overnight, pastry finished à la minute.

10Years open

4.91,200+ reviews

40Wines by the glass