The vision of chef and Paris native Martial Noguier, this sophisticated yet unpretentious bistro reinvents traditional French dishes for modern American tastes using ingredients from local(ish) farms, when possible, like steak frites made with Midwestern beef. Small and medium plates include standouts such as mussels with piquillo peppers and preserved lemon; or Belgian endive and arugula with duck prosciutto and ginger-hazelnut vinaigrette. Entrees vary from simple but perfectly cooked roast chicken to seared scallops to rack of lamb. In true French fashion, there are also cheese flights and single servings of cheese, along with a selection of artisanal charcuterie. Wine is reasonable, but the list also has some pricey depth for oenophiles. At the far end of the stylish red-hued dining room, tucked behind a small bar, is a little room that looks out into the restaurant: Try to snag a seat here for a fun and intimate dining experience. You'll feel like you're getting away with something.