Sit down to dinner at  Bistrot La Minette before 6:30pm on weeknights and you can enjoy a three course meal for $25 or with wine pairings for $35. The menu will change but for the start of the month you can count on these choices:

Entrée

Crème de Chou-fleur / Cauliflower soup, poatoes, parsley oil
Salade Lyonaise / Poached egg, potatoes, lardons, frisée

Plat

Confit de Canard / Preserved duck leg, haricots verts, pearl onions, potato
Cabillaud au Beurre Blanc / Seared filet of cod, white wine butter sauce, roasted apple, broccoli

Dessert

Gâteau au Chocolat / Chocolate cake, raspberry coulis, vanilla ice cream
Glaces et Sorbets / House-made selection of sorbets and ice creams

Tomorrow and Thursday, the French bistro is offering a dinner featuring specialties of France’s Normandy region, apples, cider, apple brandy and more. The four courses are $35, $50 with wine pairings.

Check out the full menu after the jump.

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From the first item at Cochon’s new menu you know today is the first day of Fall. Check out what joins Butternut Squash Soup on the Fall menu.

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For the entire month of September (except Saturdays) Queen Village’s Bistrot La Minette is offering a $30 3-course prix fixe menu, $42 if you would like wine pairings with the first two courses and coffe with dessert.

Also happening at the quaint French bistro, or is that bistrot? Today is their one year anniversary and everyone who dines with them will receive a free Kir Royal.

Restaurant Month Menu after the jump.

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Daily Candy has its prayer to mighty Philly restaurant gods answered with the authentic West African tastes of Tastee D’s from Nigerian native Adedotun (Dot) Adepoju.

Dot got his culinary start in his mother’s kitchen, cooking traditional dishes for his family. Now he’s bringing recipes like jolof rice (cooked in an onion-, tomato-, and pepper-based sauce, and served with fried plantains and meat); moin moin (black-eyed peas in a pepper-based sauce with corned beef); and efo elegusi (cooked spinach with ground melon seed) to his small, bright orange resto.

Tastee Treat [Daily Candy]
Tasty D’s [Official Site]

We can’t say we were surprised when we received word that Gayle will be closing on Friday, September 4th. There have been plenty of rumors swirling and dropping the liquor license turned out to be the writing on the wall. What was a bit unusual though was that the news didn’t sneak out via a disappointed employee but rather was released by a big-time New York PR agency.

Daniel Stern has a lot of big plans for the Fall. He’s looking to open R2L and MidAtlantic. He even has a Daniel Stern Restaurants web site (complete with three letter acronym, DSR). We hope this is one step back and two steps forward for the talented chef.

Complete release after the jump.

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Coquette’s Cary Neff drops us a line that Jared Fraser, former Chef de Cuisine at Pif is now running the kitchen at Coquette.

It’s just the latest twist for the French bistro at the corner of 5th and Bainbridge which has seen a litany of kitchen changes since its opening. By all accounts though Fraser is a good one, so here’s hoping he sticks around a bit.

Coquette Bistro & Raw Bar [Official Site]

How much does Rick Nichols like the Korean tacos at Ansill? Well he was spotted eating the strange hybrid after his Thursday story ran about the “astonishingly good” tacos!

Tacos with a Korean twist [Philadelphia Inquirer]
Ansill Food + Wine [Official Site]

Every Tuesday throughout the summer is crab night at Gayle.

In Gayle’s typical succinct manner, the $35 menu is described as house salad, hard shell crabs and apple pie.

Gayle [Official Site]

 
There are some bargains to be found among the French-Mexican-Thai dishes found at Coquette but the menu lacks the cohesion that its decor has nailed.

Coy Toy [Philadelphia Weekly]
Coquette Bistro & Raw Bar [Official Site]

Craig LaBan enjoys the ambitious talent of chef Nicholas Cassidy even if he isn’t a big fan of the name of Saute.

[H]is menus reflect that restless curiosity, changing significantly from week to week, and ranging widely in influence from Latin seviche to house-made French charcuterie to the Asian-Italian fusion of seared tuna over soba carbonara, the buckwheat noodles tossed in a Parmesan froth with bacon and edamame.

With a few exceptions, Cassidy showed the sensibility, skill, and commitment to no-shortcut cooking that made these disparate flavors work.

Two Bells – Very Good

Saute [Philadelphia Inquirer]