Where does a French-style pastry chef eat? We asked.
Three years of classes at Le Cordon Bleu in Paris prepped Michelle Kozak, owner of Pâtisserie Lallier, to make her flaky croissants, macarons and pavés. (The latter, she says, means cobblestone. Anything that's square can be a pavé.) The Grandview resident started baking out of her home six years ago and teaches pastry classes around town. And while her products may be intricate, Kozak prefers simple food that's cooked well with high-quality ingredients. Where does a French-style pastry chef eat? We asked.
Dive Bar:Byrne's Pub. "I go to Byrne's for trivia on Monday nights. They have a good jalapeno mac and cheese. I usually get that and a gin and tonic. Byrne's makes a decent gin and tonic."
Upscale Bar:Third & Hollywood. "They have my favorite margarita in town. They use fresh-squeezed juice and high-quality alcohol. Their gin and tonics are nice, too. They use Fever Tree Tonic, and there's a nice pour on the gin."
Special Occasion:The Refectory. "At the Refectory, there's a Dover sole that is deboned tableside. We do that once or twice a year for special occasions. It's served with a lemon caper sauce and some pasta."
Takeout:Granddad's Pizza. "It's close and convenient. I would just get mushroom pizza, but my husband orders green olives, sausage and tomato."
All-Time Favorite Meal:Braised short ribs at Third & Hollywood. "Their short ribs come with mashed potatoes and carrots. It used to be a special once a week, but now they have it on the menu. The meat is perfectly cooked. It's really tender and falls off the bone."