What this basement dining room lacks in scenery, it more than makes up for with eclectic art and a chic bar. The chef hailing from Bayonne has worked in some prestigious kitchens in Europe; he puts a new spin on French classics with novel creations like 52 degree egg with potato foam and white truffle. Try also wild-caught scampi from New Zealand, or the velvety spring lamb. Consider booking the chef’s table in advance to be close to the action.