Provence

Oeuf benedict traditionelle, Bohemian (chiled [sic] ratatouille & frisée salad), royal (olive bread, smoked salmon & niçoise vegetables), and Provençal (brandade of cod fish & frisée salad).

The eggs Benedict were delicate — they suit the place. Herbed strips of potatoes, a slightly mushy salad, buttery hollandaise slightly congealed and light on flavor, one slice of thin-cut Canadian bacon.

Inside were greeted with “bon soir” at 1:30 pm in the restaurant’s artificial, fuzzy light.