Foodies followed this award-winning French restaurant when it moved to more-sophisticated digs in the city center. It retained its tradition of an open kitchen, which was popular with diners. Inventive, flavorful cuisine with excellent service accompanies the clink of silverware against dinner plates here. The night always starts with an amuse bouche, which may be smoked haddock with red cabbage, or demitasse of potato-and-bacon soup, followed by mains such as roast loin of venison. Whatever your choice, you'll want to join the fan club.
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