This acclaimed restaurant pays homage to traditional French cuisine at its most illustrious. No tonka beans or reduced licorice sauce here—Chef Manuel Martinez trains his formidable skills on classic sauces and time-honored dishes like sea-bass quenelles and roast duck, though he’s not opposed to topping off the meal with a little lemon-basil sherbet. Signature dishes include lobster and foie gras ravioli, or braised sweetbreads with wild mushrooms. The atmospheric dining room, crisscrossed with exposed beams and ancient stonework, makes you wonder if the Three Musketeers might tumble through the doorway bearing your millefeuille with bourbon vanilla cream.
- Margie Rynn