Clos

Clos takes a world cuisine approach while keeping things grounded in quality ingredients and homemade preparation. The menu moves across borders without losing focus — think roasted duck breast demi-magret paired with beetroot mousseline, yellow carrots, glazed turnip, and leek powder, or sole meunière with cauliflower purée, black garlic condiment, and crispy croutons. A grilled entrecôte with shallot and green pepper sauce and homemade fries rounds things out on the heartier end. The kitchen also accommodates vegan, vegetarian, gluten-free, and allergy-conscious diners. The space itself has a contemporary feel — minimalist design with wooden accents, pendant lighting, and a wine cellar wall that gives the room some character. It manages to feel both intimate and relaxed, which makes it work equally well for a quiet dinner or a casual group gathering. The wine cellar rounds out the experience nicely, as you'd hope in Bordeaux.