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Merci Maison Premiere, we'll be back soon.

Finally, the hostess who just started her shift is eager to order us a cab back to Manhattan - ability to order a cab is rare in NY - updates us with driver's arrival as we stand outside waiting, and opens the cab door and say goodbye.

As we paid the bill, they gave us a tour of the beautiful soon-to-open backyard, showed us the dinner menu and invited us to join them for a 10-course tasting menu in the near future. The way everyone took such pride in operating this 60-seat restaurant, especially when it was quiet, was incredibly memorable.

Side note, best seaweed butter ever!

We sit at the oyster bar to enjoy their La Petit Maison Plateau (oysters, lobsters, shrimps, clams & crabs) with a glass of Charlogne-Taillet Champagne - that turned into multiple glasses - our shucker Diego - who has Sous'ed in high-end kitchens was shucking here to learn a new skill - entertains us all afternoon telling us wonderful kitchen stories with vigor and passion, complemented by steady and competent service from the floor staff.

At a much anticipated restaurant in Brooklyn, two happy bartenders dressed in 20's style attire with a bow-tie greeted us as we entered. To be clear, I don't care what staff wears, as it doesn't change how the food taste or delivery of service, but in this case it underscores their attention to detail and overall experience. Walking through the restaurant, we noticed three other tables. Typically when the restaurant is slow, staff is usually inattentive and service is underwhelming. NOT AT MAISON PREMIERE.

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