Description
Glance past the espresso machines at this Paris-inspired bakery and restaurant, and you’ll spy an elegant mahogany-paneled dining room with face-lift–friendly lighting and glittering belle epoque mirrors. Executive chef Philippe Bertineau prepares contemporary dishes like seared Nantucket bay scallops with sunchoke puree and a drizzle of vanilla–sea-urchin clam broth, and classics including a traditional bouillabaisse. Destination-worthy desserts by chef-owner François Payard include a detailed fruit napoleon made of crêpes layered with mango cream and lychee.