Handsome quilts create a restful backdrop to the assured, farm-to-table cooking of the Texas-born, French-trained Sebastien Archambault.
You don't have to like meat to warm up to the city's best steakhouse. While grilled beef is the centerpiece, chef John Critchley stocks his menu with all sorts of temptations from field and stream.
Cedric Maupillier is a master of turning familiar recipes into quiet sensations. His menu is French but also American, which means he incorporates ideas from around the world.
