Bouchery

Using locally sourced and organic ingredients, award-winning chef Damien Bouchéry puts his own twist on French cooking with veal tartare and grilled nectarines, and chickpea fries, among the delicate dishes to grace the four- to eight-course evening menus. Almost everything is homemade, from the bread and butter to the lacto-fermented goods. Weekday lunches are a vegetarian buffet.