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It’s a mystery why this stunningly elegant dining room decked out in blond woods and fine linens remains off the radar of all but the most devoted foodies and wine aficionados. Here is not only French-born chef Philippe Ruiz—who turns out classical French cooking as well as contemporary small plates—but also sommelier Sebastien Verrier, who puts together brilliant pairings from the globe-trotting 300-bottle list, pouring some 100 of them by the glass.

We Loved

Mediterranean langoustine with wild mushrooms, sweet potato and orange bouillon; braised beef effilochée (falling apart shank), with taro puree with nutmeg and red wine reduction.

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