Transfer the asparagus to a side plate. In a bowl, combine the remaining pistachio oil with the mustard and whisk well to emulsify. Whisk in the vinegar, pepper and salt.

Transfer the asparagus to a side plate. In a bowl, combine the remaining pistachio oil with the mustard and whisk well to emulsify. Whisk in the vinegar, pepper and salt.

The latest spot from the founders of Plates and a Link Restaurant Group veteran offers a French-focused menu in the downtown New Orleans space formerly occupied by Tommy’s Cuisine.

Libertine at 684 Greenwich Street, near Christopher Street, is a month-old French restaurant that plumbs the heart of bistro cuisine. Saucisse puree. Evan Sung/Libertine ...

Nice French knives are a bistro “signature,” according to Polonsky. Her favorite is the pocketknife-inspired Perceval 9.47, designed by French chef Yves Charles. Polonsky prefers ivory, but ...

Transfer the asparagus to a side plate. In a bowl, combine the remaining pistachio oil with the mustard and whisk well to emulsify. Whisk in the vinegar, pepper and salt.