Chefs uphold French-bistro traditions, evidenced in classic Gallic eats served in exposed-brick dining room laden with Parisian prints

Culinary Institute of America–trained chef draws on seasonal ingredients to craft five-course tasting menus of traditional French Cuisine

Chef Rudman updates classic dishes with eclectic ingredients, such as chicken breasts layered with portobellos, baby spinach, and feta

Prix-fixe menu includes fusilli pasta with caramelized onions and smoked prosciutto as well as pan-seared salmon with lemon and capers

100+ wines from world over accompany bistro cuisine such as braised short ribs in white-chocolate-gorgonzola cream sauce

At home of the famous Hot Brown sandwich, seasonal menu includes lobster and artichoke risotto and organic free-range chicken with grits

CIA-trained chef draws on seasonal ingredients to craft five-course tasting menus of traditional French fare paired with trio of wines.

Under the glow of amber lights, diners choose from a menu of seafood and chops, accompanied by live entertainment on select nights

Glasses of house wine and housemade desserts including gelato and tiramisu served beneath a Renaissance-style ceiling mural

Executive chef Jethro Joseph designs menu of French and American cuisine, which is elegantly presented in refined atmosphere