More a restaurant than a wine bar, this British-owned spot is a stylish haunt for Parisian and visiting gourmands who might stop in for a glass of wine at the oak bar or settle into the wood-beamed dining room. The selection of reinvented classic dishes changes daily and might include roast cod with artichokes and asparagus in spring, venison in wine sauce with roast pears and celery-root chips in fall, and mango candied with orange and served with vanilla cream in winter. Chef François Yon has been in the kitchen for 20 years, ensuring a consistency that isn't always reflected in the service. The restaurant is prix-fixe only, but you can order appetizers at the bar. The list of about 250 wines reflects co-owner Mark Williamson's passion for the Rhône Valley and Spanish sherries.