See all the action in the glass-front kitchen at chef Michel Richard's flagship California-French restaurant. Appetizers might include foie gras with lentils prepared three ways, and main courses run to lobster medallions with lemongrass, saddle of lamb crusted with herbs, and 72-hour braised Texas short ribs. Desserts are luscious: a crunchy napoleon with filament-like pastry and the special "chocolate bar," Richard's dense, rich take on a Snickers candy bar. A chef's
table in the kitchen gives you a ringside seat (reserve at least a month ahead). The three-course menu costs $110 per person, with an even more adventurous "promenande gourmande" option available for $190, or $280 with wine pairings. The bar menu ($$–$$$) has morsels such as mushroom "cigars" and Serrano ham.