Chez Nous is a small, somewhat eccentric, and thoroughly charming downtown restaurant. It occupies a small two-story cottage on Payne Court, a narrow alley off Coming Street, and has just a handful of spartan tables on each floor. Executive Chef Jill Mathias writes out the tiny menu by hand each day in a highly stylized script. The six items — two appetizers, two entrées, and two desserts — change each and every day, and they never seem to repeat. A duck confit salad with walnuts on Tuesday might be followed by marinated sardines over onions and radishes on Wednesday. A delicate pan-seared snapper with baby carrots and mushrooms might be succeeded by a pork shank with potatoes and kale. The lineup is in constant flux, but one thing is reliably consistent: bold, fresh flavors in simple but elegant preparations, a winning formula for a wonderful meal. —Robert Moss Dish, Winter 2016
Jill Mathias and Juan Cassalett cook up big flavors in a tiny kitchen while Fanny and Patrick Panella stock the shelves with some excellent wines.