Au Gre du Vin is a small restaurant with few tables thrown around. Armed with a culinary degree from New York, chef Sami whips up classics like braised pork and terrine of foie gras with finesse. The wine-list is impressive; the restaurant has wine-food pairings and mini tasting sessions. 3 and 4 course set meals are also available. The scarcity of space makes waiting almost compulsory, unless a reservation is in order.
