Nestled within the luxe and glamour of Printemps is this stylish restaurant by Chef Gregory Gourdet, who pulls French, African and Asian influences into a tight menu teeming with personality. Striking tilework, an open kitchen and a green, patterned booth make for a distinct, photo-ready setting. Mature and composed, dishes like smoked beets with nuoc cham and pickled strawberries or asparagus soup with crab and grilled cucumber deliver flavor and finesse in spades. Duck glazed in cane syrup and finished with a tamarind jus is pure fireworks, while jasmine rice with red kidney beans is at once subtle, confident and deeply satisfying. Beautiful cocktails round out the experience.