If you love Yves Camdeborde's southwestern France–inflected cooking at Le Comptoir but can't get a table for dinner, head to this tavernlike Basque restaurant run by his longtime second-in-command, Stéphane Jégo. Jégo's style is remarkably similar to Camdeborde's because he uses the same suppliers and shares his knack for injecting basic ingredients with sophistication reminiscent of haute cuisine. You can go hearty with Spanish piquillo peppers stuffed with salt-cod paste or poulet basquaise (chicken stewed with peppers), or lighter with seasonal dishes that change weekly. The restaurant is popular with rugby fans (a sport beloved of Basques), who create a festive mood. Reserve at least a week ahead for dinner.