"The service at Chapeau is exceptionally warm, and the chef makes a point of coming out to greet guests—you can really see how passionate he is about his work and how much he enjoys seeing his patrons appreciate his dishes.
I started with a salmon appetizer that beautifully showcased smoked salmon, salmon ceviche, and salmon roe all in one presentation. It was both intriguing and delicious. Our main courses were all quite good, including a fish dish, duck leg, and cassoulet (a bean stew with various meats). While everything was enjoyable, I must admit the cassoulet fell a bit short of my expectations, which were quite high.
The desserts were also enjoyable; the flourless chocolate cake had a unique flavor compared to others I’ve tried. I can’t say if I liked it more, but it was certainly interesting and refreshing to have something different.
Overall, Chapeau offers a solid meal that feels much more traditional than many of the Euro-American-Continental fusion interpretations of French food typically found in restaurants today."
