Massena (Le)

Description:

• The venue here is rough-edged but civil at this bustling Marseille-style brasserie, where a color scheme of red and white, and big-windowed views over a fountain and the bustling square outside contribute to an exotic, savory experience carefully tuned to the rhythms of this port city. You'll pass a display of shellfish on the way inside. A fast-talking and very local staff will take orders for dishes that include a well-flavored version of bourride (garlic-flavored fish soup); bouillabaisse (the most expensive main course on the menu); gigot de lotte (monkfish stewed in cream sauce with fresh vegetables); platters of grilled fish served simply, perhaps with lemon sauce; and scallops cooked with morels.

• © Frommer's 2013