Chez Georges

Food writer Alexander Lobrano calls Chez Georges "the gastronomic equivalent of the little black dress -- unfailingly correct, politely coquettish, and impeccably Parisian." Until very recently, Chez Georges was managed by three generations of the same family, but the change in management hasn't dampened the restaurant's popularity, and at lunch it's still packed with businesspeople who come for their dose of la cuisine bourgeoise (comfort food). Waiters bring around bowls of appetizers, such as celery rémoulade, to get you started. You can follow with grilled turbot in a béarnaise sauce, cassoulet, or pot-au-feu (beef simmered with vegetables). The sweetbreads with morels and cream are a delight.

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