First he opened the New Orleans-style restaurant Bayou.

Now chef Matthew Black will delve into French country cuisine. His second restaurant, Confit French Bistro, has opened at 2138 Market St. in Camp Hill in the space once occupied by James Cafe on Market. Much like Bayou, Confit is small and intimate. The restaurant's name borrows from the French cooking term, confit, which means to preserve, usually meat, salted and slowly cooked in its own fat. Black, who apprenticed for more than three years under a French chef in Nashville, Tenn., said he enjoys the casual approach of cooking French country. "It's homestyle. Just like I did at Bayou. It's comfort food," he said.

Although the restaurant has a bring-your-own-bottle policy, a bar has been installed in the back to accommodate overflow seating and serve as a place for diners to wait for tables.