Classically trained French chef Gerard Reversade, who started as an apprentice in acclaimed Paris restaurants when he was just 14, has for more than three decades remained true to his Gascony roots. His exacting standards—in the dining room as well as in the kitchen—have always been the hallmarks of his charming eponymous restaurant. He cooks his way, utilizing island ingredients in such dishes as escargots forestière, chilled cucumber soup, and the ahi tartare with taro chips. The wine list is first-class, and the dessert list is extensive. Floral fabrics and white tablecloths echo the look of a French country inn. The service here is impeccable.