One of the city’s most talked-about restaurants has a chef who is—gasp—American! Try not to think about that and just enjoy the amazing dishes that come out of the kitchen. Chef Daniel Rose, native of Chicago, pays utmost respect to all things French while adding a dash of Yankee daring to his superb creations. The menu changes all the time, but it might start with quail eggs with lemony eggplant caviar, followed by filet of sole with mussels, smoked ham, and green tomatoes. It’s a four-course fixed-price menu only, which doesn’t seem to be a problem for diners, who fight for a seat here. The buzz is so strong and the capacity so small (40 diners max) that you should reserve around 3 months in advance.
- Margie Rynn