Chef Eric Bost spends time in Brittany every year, and his extensive experience in both California and France shapes his cooking philosophy at Jeune et Jolie. “The food should taste sunny, coastal, herbaceous, and vibrant,” he says. “There’s a soft touch to the design and the food needs to reflect that as well.”
Rose-colored crushed velvet booths and blush tiles around the bar give the space a coquettish charm, with natural light streaming through large arched windows onto marble terrazzo countertops. The pink palette extends to the open kitchen ceiling and even the grout between the white tiles on the kitchen walls. Every guest has a view of the expansive open kitchen, watching chefs at work and glimpses of dishes to come.
A pill-shaped bar at the center of the restaurant features a brass-and-pink marble absinthe tower. It’s a prime spot for a happy hour “girl dinner” of oysters, prawns, black truffle mornay gougères, and a croque madame or croque monsieur, both topped with Ibérico ham, béchamel, and either caviar or black truffle.
