The name—try saying it three times fast—translates to “The Bistro of Beautiful Birds,” and is an offshoot of three-star Michelin chef Antoine Westermann’s original poultry-focussed restaurant on Rue Lepic in Paris. Before opening, Chef Westermann spent more than a year traveling through Hudson Valley and Pennsylvania, meeting with local farmers to learn their farming practices and philosophies. (As a result, all the birds come from small family farms.) Come for the slow-cooked egg and Plymouth barred rock chicken, and don’t hesitate to order the quarter rotisserie chicken or the macaroni au gratin. There’s an entire section devoted to dishes featuring pasture-raised eggs, too. Photos: Asia Coladner

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