Retro posters and antique furniture grace this intimate bistro, where the apron-clad chef works alone. What Kenji Yamada serves up here is honest, traditional French fare. From his experiences walking around trying the food at bistros in Paris and bouchons in Lyon, Yamada serves hearty portions. If you come in the evening, we recommend the pigeon and foie gras baked in pie pastry, a classic dish.