Fodor's Expert Review Gin Fish

In a house on a narrow street, this tiny two-level restaurant serves some of the best, most sophisticated fish dishes in the city. Chef Didier Garnich serves four-course meals in a relaxed environment—in fact, you don't even have to decide among dishes. There's no menu; instead, the daily meal is driven by the morning's market purchases. You might be served langoustines in a light curry sauce or sea scallops cooked in a mushroom-sorrel stock. The crème brûlée is outstanding.