French Louie is a sleek, softly lit, 50-seat modern bistro catering to a sophisticated Boerum Hill clientele. There's a small bar up front and a few high bar tables where it's easy to slip in and share some cheesy gougères and oysters over drinks. Diners can also opt for a full-on steak frites and bottle of Gevrey-Chambertin in the lively dining room. The French-American menu nods to Montreal (highbrow-lowbrow foie gras and country ham terrine) and New Orleans (pan-fried skate with crab dirty rice and spicy crab bisque), and the name is a nod to a legendary, 19th-century French-Canadian woodsman who enchanted children in the Adirondacks with his animal calls. Partners Doug Crowell and chef Ryan Angulo first gained a following at fried-chicken-and-waffle specialist Buttermilk Channel, and the blueprint is similar here—interesting snacks and vegetarian dishes, local sourcing, professional service and a polished wine list.