Veteran chef Andy D'Amico strikes a popular chord with a multitude of Riviera-inspired hors d'oeuvre like pissaladiere and panisses, and continues the bold, garlic-imbued theme with soupe au pistou, f ...More

Veteran chef Andy D'Amico strikes a popular chord with a multitude of Riviera-inspired hors d'oeuvre like pissaladiere and panisses, and continues the bold, garlic-imbued theme with soupe au pistou, fennel-cured mackerel, and roast cod with ratatouille nicoise and anchoiade. In true Upper West and French Riviera fashion, warm-weather sidewalk seating abounds. Veteran chef Andy D'Amico strikes a popular chord with a multitude of Riviera-inspired hors d'oeuvre like pissaladiere and panisses, and continues the bold, garlic-imbued theme with soupe au pistou, fennel-cured mackerel, and roast cod with ratatouille nicoise and anchoiade. In true Upper West and French Riviera fashion, warm-weather sidewalk seating abounds. Less