Restaurant Week at Brasserie Byronz

Frenchie Américain: A Toast to Two Revolutions This Restaurant Week, we raise a glass to liberty — both the French and the American kind. Our Frenchie Américain menu marries the bold spirit of the Fourth of July with the effervescent elegance of the Quatorze Juillet, honoring the shared DNA of two nations that know how to fight hard and dine well. Champagne and sparkling wine take center stage — not just in the glass, but in the pan. Across this menu, bubbles do the cooking: deglazing, braising, and reducing their way into sauces and preparations that only sparkling wine can achieve. It's a technique the French have long trusted to bring brightness and depth to a dish, and this week, it's woven through nearly everything on the table. To accompany the meal, we're pouring French champagne by the glass — a fitting companion to a menu built on its very effervescence. Two flags, one table, and plenty to toast. Santé and cheers.