Chef Mitchell Acuña’s 'new-school' French micro-bistro elevates Old Town dining with meticulous technique. The signature Oeuf Arpège arrives in-shell, layering a Nicolas Farm egg with Polanco caviar and Brillat-Savarin crème. Gnocchi Parisian swaps potato for a savory Gruyère choux, seared to a golden crust and finished with lemon black truffle cream and smoked trout roe. For a decadent centerpiece, the King Louis burger features a brisket-short rib blend lacquered in black truffle aioli on toasted brioche.