(an F&W Best New Chef 2003) rose to stardom at Sona
(which is still stellar). Now he has expanded his local empire with this French
brasserie, which serves three meals a dayfrom crème brûlée French toast to duck confitin the heart of Designers Row. We loved: Roasted beef marrow and oxtail jam; chilled seafood tower; the El Diablo cocktail of tequila, ginger, fresh lime and soda.
Photo courtesy of Comme Ça