Chef James Drohman and Joanne Herron's brasserie near Pike Place Market is miniscule (just 32 seats in a narrow space). It's also very French, from the white tiles on the floor to the menu loaded with pâté, saucisson and other hearty classics. Plan on a long meal if you want to try the house specialty, a roast chicken for two that requires an hour to prepare and comes with seasonal accompaniments like English peas, mushrooms, blue cheese and lemon cream sauce. The restaurant is also one of the city's best values; all of the main courses are $20 or less.
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