With great food and a convenient location near several Broadway theaters, Marseille is perpetually packed. Executive Chef and partner Andy d'Amico's Mediterranean creations are continually impressive. The daube is classic: a hunk of beef is slowly braised into submission in red wine, then plated on a crispy square of fried polenta with diced sautéed root vegetables. Leave room for the spongy beignets with chocolate and raspberry dipping sauces.
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