idden within the elusive Annex locale, Paradis has been catering to trendy neighbourhood types (read artists) for years who have the refined palates for French cuisine but not necessarily the budget to match. This Bedford Street relic has held a steady and stable presence among the French foodie crowd for with a reliable menu that remains heavy on the à la.

Par exemple, a current plate, Onglet à la Robespierre (without the Revolution), is the traditional beef hangar steak pan-seared with rosemary and garlic – pure French simplicity. Other veritable dishes include the Pot-au-feu, Steak et Frites and Poulet à la Dijonnaise (all guaranteed to give you a severe case of halitosis). Add a wonderful bottle of brewski to any given entrée (because French wine really is that overrated) and you’ll still have enough buck in the bank for dessert – I recommend the coconut ice cream concoction Coupe Côte D’Ivoire.
-E.J.