This tiny French boîte has proved to be chef-owner Patrick Quillecs most successful restaurant by not being trendy in any fashion. Its a demure and intimate space with lace curtains and toile upholstery and a clientele with terribly good manners. Chef Daniel Quillec, Patricks brother, serves traditional Provencal dishes, including a deliciously robust onion soup, crusty bread, escargot, luscious veal scaloppine and steak au poivre. And a very fine tarte tatin. Its expensive, but if youre willing to indulge in rich food, youre probably willing to act rich, too. — Charles Ferruzza
Payment Type: All Major Credit Cards, cash
Parking: Lot Available
Reservations: Accepted, Recommended on Weekends
Extra Info: Smoking on patio only.