Suprisingly I got a last minute 7:30 reservation on a Friday evening and wondered if that was a bad sign for my second visit (the first time wasn't great). \r
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I selected the off-the-menu gazpacho soup for my appetizer and it was excellent - I'd pay for that recipe! I also tasted the Foix gras terrine and loved it. Then I had the veal ? plated over spinach and accompanied by mash potato with potato chip garnish (great idea); the veal was good but I couldn?t tolerate the spinach because it was so over salted - and I love salt, just not the whole container at once. The waitress told me they were aware of the ""over seasoned batch"" but gave no apology or offer, which brings up the service issue: \r
Though the table was visited more frequently this time, we still had to ask for obvious things like more ice tea, soup spoons, etc. They also lacked the class of re-pouring the wine; it became our job to do that. I consider these minor issues but irritating enough to take a >20% tip down to 18% or less, a meaningful amount on a $100 dinner, which brings up prices:\r
My over salted spinach, potatoes and veal special ran $38, or you could say about $50 with tax and tip. It was not worth that and as I said, they knew it but didn't care enough to offer something back. \r
On my first visit, desert was the best part of the meal so I tried again, this time taking the waitress's recommendation for the Mont Blanc. I was disappointed; there was too much ice in it giving it a watered down taste. I'll stick with the ice cream crepe next time. \r
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Finally I'd add that while the wine list is ok, it should have its own menu. I also think it?s time to hire a sommelier and expand the list. It would also be nice if the chef would visit the dining room on occasion.\r
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Au Petit Paris has risen above my nickname of Au Petit Faux Pas but can go further; I will accept paying top dollar when I think they?ve earned it. They're not there yet. \r
Pros: Converted house, warm ambiance, excellent food
Cons: Expensive, weak service
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