The success of a restaurant is something of an alchemical mystery. Is it the star power of the chef? The intimate feel of the space? Ludo Lefebvre, the chef behind Petit Trois–Hollywood’s popular and truly petite Franco-licious bistro–swears his restaurant is successful because of the bread. Made by local, self-taught baker Colleen Delee, the baguettes are crispy, carby perfection; the ideal vehicle for mopping up every last buttery, garlicky drop from the Burgundy escargots or the final morsels from the bottom of a bowl of rich French onion soup.
But while we can’t be sure, we’d hazard to guess that there’s more to the success of Petit Trois than just the bread – as good as it is. It was, after all, a James Beard award finalist for Best New Restaurant in 2015. The space looks lifted straight from the streets of Paris; all mirrors, marble countertops and globe lighting. And the menu features all the bistro classics, from steak tartare to a Sole Meunière the folks at the Cordon Bleu would be proud of. You’d half expect to lean back in your chair and spy the Eiffel Tower out the window.
Neither reservations nor cash are accepted at Petit Trois, but they’re open week-round so if you fail to get a table once – as the adage says – try, try again. It’s worth it. And when you succeed, feel free to say “merci!” for the fine French bistro fare on the way out.