The decadent cooking at The Beatrice Inn, which catapulted Chef Angie Mar to fame, is perfectly translated at her latest venture, which fittingly brings to life fine French cuisine in the form of fish and fowl. Diners should make their way into this mini, but mighty stunning space, accoutred with beautiful blue velvet banquettes, vintage chandeliers, and gilded mirrors. If that doesn't put you in a festive mood, get sipping on a thirst-quenching "Francaise" cocktail.

What follows are a series of top-shelf plates, including cuisses de grenouille (frog’s legs with crispy artichoke hearts, all set in a wonderful Champagne-beurre blanc). Flaky crab pithiviers, filled with bay scallop frangipane and finished with an Oloroso sherry sauce, make an enticing finis.