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Pierrot Bistrot Français
They don’t make French restaurants like Pierrot anymore—not even in France—and that’s both good and bad. Along with slightly arrogant service (the likes of which even Paris has largely moved beyond), Pierrot serves up plenty of Roquefort cheese, escargots, charcuterie, confit of duck. Mussels in wine sauce are buttery but the fresh mussel flavor offers a nice balance, as does the horseradish for the salmon and grainy mustard for the pâtés. All are charming and thoughtfully prepared but there’s no doubt that some combinations can be overly rich. Set at the bottom of Beacon Hill, a step above the crooked sidewalks, the space draws neighborhood Francophiles and romantics.
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Best of Boston 2005 Restaurant, French, Affordable
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