White tablecloth.
Loud kitchen.
Two rooms, one team, no velvet gloves. Southern French cooking from a Michelin-trained kitchen — served the way we'd feed our own table: generously, and a little too late into the night.
Where to sit*
Maison Sud
The flagship. Provence by way of downtown — fire, butter, anchovy, and a wine list that doesn't whisper. The tasting menu runs long on purpose.
The Back Room
Same kitchen, looser collar. A bar, a counter, a short menu of the things we actually crave after service — and the supper-club nights when the lights go down.
Supper nights
One long table. One menu. Strangers who leave as the kind of company you keep.
We're not telling you the menu yet. That's the point. Reserve your seat and we'll leave the candle lit.
Reserve a seat