Even though Lawrence Jossel, the originator of the small-plate concept at Chez Nous, has left the fold, the kitchen has carried on without missing a beat.
Under the direction of Jossel's sous chef, Manuel Vera, the food continues to focus on small plates from the Mediterranean, including some of the top lamb chops ($9) in the city, served with a small dish of lavender-flavored salt; great crisp fries with harissa aioli ($5); and many other favorite dishes.
It's a winning partnership of location, price and food, which makes people crowd in despite waits of as long as an hour. Even if you go early or late you can expect a wait, but it passes quickly as customers sit on the narrow benches outside, watching the crowds amble by on Fillmore.
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