This is not only the city’s most glamorous and prestigious restaurant, but also one of the Atlantic coast’s finest. It is worth the expense for a special evening. With stunning views over the Concurrence beach and the bay beyond, the restaurant is contemporary in feel with luxurious touches everywhere. Christopher Coutanceau is both owner and chef (and, as he likes to underline, also a fisherman), and so very much aware of the importance of sustainability in what he catches and serves. For example, no fish on the menu here will be served during its breeding season. If you book far enough ahead, you could snag the Chef’s Table, where you can watch the masters at work. The insanely comprehensive wine list has over 1,000 wines listed from a cellar with 22,000 bottles. Reservations required.