Montrachet

Montrachet smacks of French bistro authenticity and charm. The weekday-only menu, beautiful in its Gallic simplicity, can be enjoyed at the marble comptoir or at white-clothed tables flanked with red banquette seating. Classics of escargots en cocotte; tender, buttery, garlic-laced snails baked in tiny pots topped with flaky puff pastry lids, are ferried by wait staff smartly decked out in neck ties and striped waistcoats. Souffle aux crabe et gruyere sets the bar high to begin too; it's double-baked and blanketed in cream sauce. Follow up with roast duck and orange sauce or filet de boeuf teamed with perfectly executed bearnaise, twice-cooked frites and simple salad. While you're wondering if things can get any better, think sweet dessert choices of tarte au citron, profiteroles au caramel and, of course, creme brulee. The wine list meanders beautifully through the great wine regions of owner-chef Thierry Galichet's homeland.