Profile

This venue is closed.

Brooklynites' favorite restaurants advocate a shared philosophy: Bring haute experiences to casual dining. Bistro Saint Mark's is right in step, with a contemporary take on classic French cuisine. Owner Dominique Drevet evidently picked up some ideas about presentation while a sommelier at Bouley. The parsnip soup is frothy as a latte, with small globules of basil and chive oil and chunks of soft, roasted parsnip. The rich goat cheese and artichoke ravioli are neat bundles decorated with caviar, arranged to look like grape clusters draped from tarragon vines. Braised lamb shank is chopped and stuffed into crepes with onions and carrots, then sealed, browned, and served in a thick lamb jus over vegetables. Seared brook trout and yellowfin tuna crusted with sumac are typical of the seafood on offer, as is a sea scallop carpaccio infused with jalapeño. There's also an unstuffy, overstuffed burger and roast chicken. The wine list is a compact 26, focused on artisanal French producers who keep it natural with no herbicides or additives. The interior is minimalist but warm, with silk hangings in orange, red, and yellow, brown leather banquettes, rust walls, and mirrors that run the length of the room. — Stephen Weiss

There's a four-course tasting menu on Monday nights, a three-course menu Tuesday through Thursday, and a jazz brunch on Sundays.

Parsnip soup, $6; braised lamb shank crepe, $18; veal breast confit, $18