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On a residential stretch of Havemeyer Street, this bright corner restaurant—decorated with mint green walls and shabby-chic furnishings—serves a somewhat limited menu of simple French eats. For those with rusty high school French, pâtes refers to pasta, not pâté, and the latter is nowhere to be found here. Instead, Niçoise chef Lorenzo Gantonio, offers a selection of cream-laden pasta dishes and buckwheat crêpes with skinny-jean defying fillings like Roquefort, walnuts, and more cream. The socca—a simple, savory chick pea pancake appetizer—is solid Mediterranean street fare, and there are heartier North African specialties like a serviceable cous cous with lamb available on Friday and Saturday evenings. Sweet crêpes oozing with butter and sugar or Nutella round out the unapologetically calorific-experience. — Sarah Horne

Provençal plate, $11; Buckwheat crêpe with ham, French cheese, and mushrooms, $10; Cous Cous Mediterranean, $13