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The owners of the Meatpacking District's shuttered Bagatelle have transformed the space into this meat-heavy French brasserie. Chef Nicolas Cantrel's menu features hearty Gallic dishes, like côte de veau (veal chops), steak au poivre and tranche de Gigot (a roasted leg of lamb for two). But it makes allowances for the neighborhood's waistline-conscious clubhoppers with dishes like steamed bass with baby bok choy and grilled salmon with potato confit.