Formerly a simple working-class restaurant, Astier is newly elevated thanks to new ownership and a chef who earned his stripes at Le Meurice. Three-course menus might feature French favorites such as foie gras with pressed leeks, guinea fowl cooked “grandmother’s way” in red wine sauce with mushrooms, and crispy seared pork with honey-glazed radishes and beets. That the prix fixe dinner menu ($46) comes with arguably the most generous cheese platter in town (more than 15 varieties, which change according to season) makes this address a favorite among budget-conscious gourmands. The original 1950’s wood paneling and flea-market finds lend the restaurant a kitschy charm, while the service is good-humored and the staff efficient and knowledgeable.
Insider Tip: The owner, Frédéric Hubig-Schall, has a flair for picking original, affordable wines, so let the servers guide you for the best pairings.