Baltimore Magazine – February 2005
“In our pantheon of absolute favorites, Louis always rates right up there. Few dining experiences are more pleasant than an evening in this charmingly county French bôite with its convivial crowds and superior waitstaff, who will recite lovely how each dish is prepared and will delight in choosing the perfect wine for your meal. And such meals…divinely garlicky escargots or a decadent salad of frisee laced with lardoons and dotted with pungent bleu cheese and a poached egg. A savory tarte Alsacienne of onions mounded into the most delicately buttery pastry you’ve ever tasted. A confit de canard that melts in your mouth. A sparkling white filet of rainbow trout in almond brown butter. All simple, all wonderful. End the evening with a mousse au chocolat that will make you remember why everybody flipped for this dessert when Julia introduced it in the ‘70’s. Oh, but then again, there’s always the selection of cheeses. We never fail to say “oui” to that, and neither should you.”

Baltimore Magazine’s “Best Restaurants” Issue, Readers’ Poll, February 2004 - Best French Restaurant
Pressed tin ceilings, carefully “worn” wood-planked floors, an eclectic and reasonably priced wine list, detailed maps of Burgundy vineyards on the walls, a cheese cart…the only thing that wouldn’t make you think you were in an authentic Parisian bistro is the impeccable service. Wow, these guys are good! Of course they are, they’re brought to you by Tony Foreman and Cindy Wolf of Charleston restaurant.

Wine Spectator’s Award of Excellence, August 2003

Baltimore Magazine, August 2003
Best French Restaurant
“The competition is fierce in this category, with a number of excellent Gallic bistros, both venerable and new-ish, vying for top honors in the region. Still, there’s a certain je ne sais quoi about Petit Louis Bistro that somehow makes the decision easy. Chalk it up to the mysterious alchemy of food prepared with grace and style, the Belle Epoche atmosphere, the breathtakingly intelligent wine list…whatever it is, it’s magic, and it will transport you to Montparnasse faster than you can say un, deux, trios.”