It may be located next to Chef Dominique Crenn’s notable Atelier Crenn, but Bar Crenn is a destination in its own right. Designed with an eye on Paris during Les Années Folles with a splash of speakeasy, this room is a flea market-chic amalgam of cozy lounge furniture, glinting chandeliers and vintage accents. Fine silver, crystal, champagne and caviar complete the decadence. The wine list is presented as a gold-embossed book of wooden pages.

The classic French cooking strives to recreate many of the century’s great dishes through recipes on loan from culinary masters, such as Alain Ducasse and Paul Bocuse. The concise menu evolves with the seasons as it offers traditional cooking alongside some of Bar Crenn’s own creations. Fleur de Courgettes Farcies, a squash blossom filled with ground spot prawn, draws attention with its enticing presentation, while the tarte a la tomate's delicate, golden-brown crust is filled with a parmesan custard and topped with red and golden cherry tomatoes. Desserts, like the Saint-Honoré embellished with créme chiboust and caramelized rounds of paté choux, are tiny but mighty.