An 1890s boathouse with a vaulted wood-beam ceiling sets the scene for romance at this French bistro. Though the style is casual—tables are close together, and warm, crusty bread is plunked down on paper-top tables—chef Rogelio Garcia's food is always well executed. Look for clever variations on classic French dishes such as roasted quail served with confit of lobster mushrooms. Banana gratin stands out among several homemade desserts. In fine weather, dine under yellow-and-white
striped umbrellas at one of the outdoor tables.