Steak tartare is a Francophile’s ideal of finely chopped raw steak, egg, onions, capers and sliced cornichons, with a tickle of spice from hot sauce. The marinated hanger steak, which comes with sautéed spinach, fries and creamy béarnaise sauce, is an instant trip to the clattering dining rooms of the Left Bank. The kitchen also borrows one of Italy’s best treasures, adding truffles to several items on the menu. Truffle oil flavors the delicate, towering goat-cheese soufflé and wafts up from cups of crisp, truffle-drizzled fries. But its most luxurious use might be in the house Mac and Cheese: The kitchen dresses the comfort food with the gourmet triumvirate of bacon, lobster and truffles for a gooey combination that would make most hedonists blush. The transporting bistro can feel like a quick trip across the Atlantic, but it’s also an ideal spot to look out for New York’s A-listers. After all, Madonna, Anna Wintour and Gwyneth Paltrow have all stopped in to brush up on their French accents.  

Steak tartare is a Francophile’s ideal of finely chopped raw steak, egg, onions, capers and sliced cornichons, with a tickle of spice from hot sauce. The marinated hanger steak, which comes with sautéed spinach, fries and creamy béarnaise sauce, is an instant trip to the clattering dining rooms of the Left Bank. The kitchen also borrows one of Italy’s best treasures, adding truffles to several items on the menu. Truffle oil flavors the delicate, towering goat-cheese soufflé and wafts up from cups of crisp, truffle-drizzled fries. But its most luxurious use might be in the house Mac and Cheese: The kitchen dresses the comfort food with the gourmet triumvirate of bacon, lobster and truffles for a gooey combination that would make most hedonists blush. The transporting bistro can feel like a quick trip across the Atlantic, but it’s also an ideal spot to look out for New York’s A-listers. After all, Madonna, Anna Wintour and Gwyneth Paltrow have all stopped in to brush up on their French accents.