Pick whatever you like at Barpotot in City Center — This Thursday, Ripotot’s underground offshoot opens with fried chicken, caviar, and olive oil martinis

While Ripotot serves the classics, Barpotot makes a case for what comes next. Just below former Michelin chef Mikkel Toftgaard Gregersen’s modern French oasis, creations like prime rib French dip, Chantilly-topped banana splits, and olive oil martinis stake their claim as the city’s new classics.

On the menu, a deep-fried chicken thigh arrives crisp with green chili and labneh. Beef tartare is finished with a slow-cooked egg yolk and horseradish cream. Prime rib is layered with caramelized onions and provolone on crusty French bread, served alongside its own jus. Branzino comes doused in ramson butter and lobster bisque, while asparagus is sharpened with chili XO. Meanwhile, cocktails and French wines move between classic and current.

The setting is more relaxed, the format à la carte, and the approach more instinctive.