Monte-Carlo NYC

Former Waldorf food-and-beverage director Alexandra Pollet puts together a Gallic lineup including Dover-sole meunière dredged in flour, butter-poached lobster served vol-au-vent (inside puff pastry) and Monaco's national dish, barbajuans (deep-fried ravioli stuffed with ricotta and wilted greens), at her cream-and-white dining room.