The large stone fireplace, expansive bar, bistro menu, and widely revered spring-onion soup are a few of the reasons patrons keep coming back to this warm and elegant two-story restaurant. Notable entrée choices vary by season, but two reliable crowd pleasers are the grilled Kobe sirloin and the wood-fired duck breast with Armagnac-soaked prunes. There's live music on Friday nights. At the end of each month the chef creates an all-inclusive "regional dinner" that explores
foods from a unique culinary region.