Westport Cafe

Westport Cafe works within the French bistro tradition without treating it as a museum. Romain Monnoyeur, Kevin Mouhot and Nicolas Mermet have shared ownership since 2015, and Monnoyeur leads a kitchen whose current menu moves comfortably between familiar dishes and unexpected combinations. The neighborhood gives the restaurant its name; the cooking gives it a reason to stand apart.

Steak frites supplies the clearest classical reference, with béarnaise, maître d’hôtel butter and hand-cut potatoes. House-made brioche arrives with butter from Normandy. Then the menu shifts: steak tartare incorporates strawberry and basil, and spinach pasta carries escargots, beurre blanc and Comté foam. The cassoulet skewer reorganizes duck confit and slow-cooked pork belly into a smaller dish. These preparations explain the restaurant’s contemporary approach more precisely than a generic promise of French elegance.

A dinner here can follow two different rhythms. A pair of diners might begin with brioche and choose separate main courses, or build a more exploratory meal around smaller plates before moving to steak or seafood. The wine list gives considerable space to French regions, while cocktails broaden the range of drinks. For someone choosing a restaurant for a date, that flexibility matters: the menu can remain familiar or become a conversation in itself. Westport Cafe is particularly suited to a diner who appreciates French technique but enjoys seeing the kitchen rearrange the usual expectations of a bistro meal.

Sources: Westport Cafe: cooking, team and hours · Westport Cafe: August 2026 dinner menu · Westport Cafe: Google Maps listing