Mazette is on point! As Laura, the pastry chef, and Maximilien, the chef, get to work in their pleasant little traditional bistro, we take a table alongside the ever-faithful clientele of regulars. On the menu: French bistro classics (pâté croûte, tourte au Comté and truffle ham, grilled pork belly), nods to the proprietors' roots in Alsace (spaetzle, poultry vol-au-vent with morel mushrooms, apple tart, rhubarb compote) and, on the blackboard, a short list of dishes for sharing.