Fodor's Expert Review Sapid

Organic, plant-based, no-waste, accessible: this isn't exactly what we think of when we think of the haute-cuisine world of Alain Ducasse, chef extraordinaire of 20 Michelin stars. But in partnership with the skilled Peruvian chef Marvic Medina, this spot works thanks to dishes like roasted white asparagus with fresh herbs, poached burrata with Paris mushrooms, and smoked fish and roasted celery root sandwich on gluten-free bread—all served semi-cafeteria style (at lunch) at large marble tables in a pleasing and adventurous (and well-priced) mix of high-meets-low. Takeout is also available.