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Boulevardier OUI WILL ROCK YOU WE���RE THINKING F Boulevardier, 408 N. Bishop Ave., 214.942.1828 FRESH SPOTS TO PRIMP GAZE AND GRAZE , AMUSE-BOUCHE ON THE HALF-SHELL, NEIGHBORHOOD JOINTS, QUELLE BLOW-DRY, MINI ME TACOS, OVERSTUFFED DUTCHMEN, CROQUE-MONSIEURS. WHAT A PARTY! ��� irst, put any images of baguettes and berets to rest. Brooks Anderson, Bradley Anderson and Randall Copeland, the masterminds behind local eateries Veritas and Ava, have the Bishop Arts District buzzing with their nouveau French bistro, Boulevardier, a refreshingly rustic space that���s long on charm and short on pretension ��� think traditional dishes with a modern Gallic spin, plus an extensive wine menu. Those looking to raise some shell will warm to the raw bar with its fresh oysters shucked on site. Or take a tip from chef Nathan Tate and try the Root Beer Braised Berkshire Pork Cheek or Bouillabaisse Boulevardier (fused with a lobster saffron broth), paired with the crowd-pleasing Belle Femme, a heady concoction of vodka, St-Germain, locally made Zip Code Honey, blackberry, lemon and champagne. Savannah Christian FRENCH BRED La Bichette, 6405 Hillcrest Ave., 214.520.3500 labichette.com PUTTING ON THE DOG Bowery, 3407 McKinney Ave., 214.965.9110; bowerydallas.com Dames Fran��aises make style look easy, whether tying an Herm��s scarf just so or eating La Bichette a daily croissant without gaining weight. Fortunately, that same joie de vivre can be found at La Bichette (aka ���the little doe���), where owners Marsha Coleman and Tammy Coleman have created a dear little salon in which to be pampered and pretti���ed, with a menu of hairstyling and makeup services offered seven days a week. The mother-daughter duo waited more than two years for their dream location, then wasted no time creating an intimate, highly feminine environment. ���We want this to be the best 45 minutes of your day,��� they say. Appointment not required. Savannah Christian Oak���s Richard and Tiffanee Ellman and Campo���s John Paul Valverde have brought a taste of NYC���s Lower East Side to McKinney Avenue via Bowery. But don���t expect typical street-vendor fare: This charmingly laid-back joint proves the hot dog has learned some new tricks. The all-beef franks are made in-house, yet the menu has a decidedly international pedigree. Croque Madame (Paris ham, b��chamel, Swiss cheese and fried egg), Overstuff Dutchman (served on a baguette with waf���e fries, bacon, chives and a smoked gouda mornay sauce), Moroccan Dog (Merguez sausage, harissa and apricot slaws) and Mexican Dog (bacon-wrapped wiener and pinto beans) make for fetching bites, particularly when accompanied by a champagne cocktail, specialty brewski or a malt crafted from house-made ice cream. Open until 1 am on weekends to satisfy late-night cravings. Taylor Friedman MIX MASTERY Monica���s Nueva Cocina, 4123 Cedar Springs Road, 214.219.1639; monicas.com Restaurateur Monica Greene stays true to her style, taking a less-thanMonica���s Nueva Cocina traditional approach to Mexican food at her new Monica���s Nueva Cocina and ME Lounge. She���s fusing disparate cultures with wild abandon, as witnessed by the appearance of meatballs in sopes de albondigas and Axiom sushi alongside the tacos and ceviche. (Fans of the Mexican lasagna at Monica���s Aca y Alla can breathe easy ��� it���s on the menu, too.) Now open in the Ilume development on Cedar Springs, the two eateries offer a double take: One provides a ���ne-dining experience, while the not-so-mini ME Lounge has a casual vibe with sprawling seating and a stage for live entertainment. Savannah Christian Rosemont GOT BRUNCH Rosemont, 2912 Elm St., 214.741.6066; rosemontdallas.com C hef Tracy Miller of Deep Ellum���s Local has expanded her repertoire with Rosemont, a breakfast-and-lunch spot two doors down. The subtle signage makes it easy to miss, but once inside, it���s hard to forget. The tranquil space ��� marked by comfy booths, a blond wood countertop and white walls ��� sets the scene for approachable American cuisine, such as an avocado, serrano and tomato salad resembling guacamole; citrusglazed salmon with a subtle taste of apricot; and a black bean and wild rice burger served on a poppyseed bun with red pepper spread. Come Sunday brunch, we���ll be ordering croque-monsieur triangles or the oatmeal waf���e ��� but we bet the powdered-sugar donuts and a cup of Big Bend Coffee Roasters would suf���ce, too. Rachael Abrams SEPTEMBER | PAGE 14 | 2012