This foodie heaven understates its decor in favor of an intense focus on its subtle, sophisticated cuisine. You'll dine in a strictly minimalist room, where gray and pale-pink walls compliment metal furniture and focused lighting that reveals a collection of modern art. France is the inspiration for the impressive wine list and some of the cuisine. The menu changes with the seasons, but might include braised snails with celeriac, garlic, and a morel-flavored cream sauce; roasted scallops with apple and puréed ginger; halibut filets with queen scallops and caramelized endive; roasted partridge with pear; and the house specialty, a ballotine (stuffed and rolled into a bundle) of duck confit. If you're not dining with a vegetarian, braised pigs' head is another specialty. Our favorite item on the menu? Sea bass with vichyssoise (a thick soup of potatoes, leeks, and cream) and caviar sauce. The food is beautifully presented on hand-painted plates with lush patterns. Prix-fixe menus only.