Terrance Brennan's classic French restaurant has maintained its dignified atmosphere over the years, as well as the emphasis on contemporary Mediterranean cuisine, sourced from artisanal farmers and food producers. The menu is divided into options for five-course and twelve-course tasting menus. The duck and foie gras rillette, inventively paired with gingerbread, is particularly tasty. So is the caviar-sprinkled sea urchin panna cotta. Whatever you do, don't miss the famous cheese course, which Brennan practically invented here. The atmosphere is refined but not stuffy.