Fodor's Expert Review Rue 127

This diminutive bistro, set back from the street, can be hard to find amid the neighboring bars and casual eateries. Inside, the staff greet you with more enthusiasm than polish, but it only takes a minute to realize that most customers are regulars, and by the first course you'll understand why. Chef Ray Gruezke turns out plates like scallops with smoked tomato butter or rabbit potpie with a sage-cornbread crust with masterful technique. Even comfort food classics, like simple roast chicken with baked mac 'n' cheese, are more robust than rustic.