The chefs here excel in traditional Continental cuisine -- including table-side cooking. Diners savor the house specialties (Dover sole, bouillabaisse, chateaubriand, and rack of lamb) in subterranean brick caverns outfitted with wood tables and dark upholstery -- the appropriate old-world ambience for a restaurant that offers more than 500 wines. Daily specials may be fresh sea bass, elk loin, or veal.
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