Asparagus poached egg (Courtesy the restaurant)
Upscale bistro with skylights, smart sommelier and prized chef Cathal Armstrong. Galway Bay oysters, bouillabaisse, veal ribs, wild Scottish salmon, exquisite desserts. A la carte or tastings: five courses (Mon.-Thurs. $90, Fri. $110, Sat. $120), seven (Mon.-Thurs. $115, Fri.-Sat. $135). Mon.-Fri. 11:30 a.m.-2:30 p.m. and 5:30-10 p.m., Sat. till 10 p.m. Bar/lounge till late.