Bar Breton

Brasserie arm of dearly departed Fleur de Sel. Casual French livened with slants of the chef's native Brittany. Signature galettes, buckwheat crepes stuffed with salmon, duck, or eggs and chorizo. Follow up with bass and bacon, or decadent marrow-crusted strip steak. Bar up front for sipping Breton cider and nibbling niacs. Hint of whimsy in the barstools, shaped like jumbo buttons. Homey backroom rocking farmhouse kitchen vibe. NYC project to snatch every barn in New England continues with booths here, made of reclaimed Vermont wood.
Photos: Francis Dzikowski/ESTO