Paris 66, one of the two restaurants I reviewed this week, has made a few additions that didn't make it into the review, but which I wanted to mention here. At the request of guests, they're adding some appetizers, such as a house made pate they tried out last week, which was very well received. They're also working out a plan to keep their outdoor patio open all winter, by enclosing it in clear plastic and putting in heaters. "Just like in Paris," as owner Frederic Rongier said.
I was impressed by Rongier's enthusiasm. Though Rongier's primary career is outside the restaurant industry, he seems to be one of the rare individuals who can learn as he goes, by sheer force of will and determination. He also plans to add comment cards to come with the check, so he can continue to get feedback from his customers.