Fodor's Expert Review Seasons by Olivier Elzer

Chef and cofounder Olivier Elzer cut his teeth at Pierre Gagnaire and Joël Robuchon’s kitchens before opening his solo venture. The idea is to serve modern French cuisine that pays tribute to seasonal ingredients. Grab one of the bar seats at the chef’s table if you want an unobstructed view of the action in the open kitchen. The menu is designed to be flexible, with dishes available in full or half portions. Standouts include the grilled tuna with five spices and the langoustine risotto venere with masala butter. The restaurant offers a set dinner, but you can also create your own four- to eight-course tasting menu.