At Bistro 29, Chef Jarett Brodie brings French provincial cooking into the rhythm of New York. The open kitchen is part theater, part craft. Plates are composed with restraint and grace, served in a room made for conversation and celebration. The menu can be defined as French at heart, and quietly inventive. A classic Poulet de Bresse with black truffle and roasted fig; a peppercorn-crusted Steak au Poivre with pomme frites; and a Ratatouille that tastes like sun on stone. Moules Marinères whisper saffron and lemongrass, while seared Montauk Scallops arrive with a bright passion fruit miso.