French. This contemporary French bistro makes one say with house-made charcuterie, a raw bar that features oysters from both coasts and the Gulf, such appetizers as escargot and foie gras, and main entrées that include Prince Edward Island mussels frites, Norwegian salmon, lobster pot pie and boeuf bourguignon. Dinner Tu-Sa, brunch on Su. www.restaurantorsay.com. 3630 Park St., Avondale, 904.381.0909.