L'Ambassade d'Auvergne

When you enter this rustic tavern through a bar that's heavy with oak beams, hanging hams, and ceramic plates, you feel immediately like you've been transported to the Auvergne. This homey restaurant showcases the culinary bounty of France's most isolated region, which produces some outstanding charcuterie and cheese. For mains, try the pork braised with cabbage, turnips, and white beans or grilled tripe sausages with mashed potatoes and Cantal cheese with garlic. Nonpork specialties include pan-fried duck liver with gingerbread, perch steamed in verbena tea, and roasted rack of lamb with wild mushrooms.

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