Soft-Shell Crab Grenobloise @ Cafe Lynn
You won't likely see this on the printed menu, but unless soft-shells are completely unavailable it appears on the markerboard in the dining room. "Grenobloise" means that capers are involved, in a buttery sauce that's more scattered around than poured on top of the crab. The better to keep it crisp. Chef Joey Najolia may have picked up this classic French idea during his years as chef de cuisine under Chris Kerageorgiou at La Provence. Cafe Lynn has improved over the years, not only in its cooking by also its premises. The much nicer new spot has a French bistro look.
