(From June 2011) With good reason, Outer Loopers consider this French gem a star. Seated in the sleek dining room, with its portrait of a large Brahman bull, we fell under a spell while downing garlicky baked escargots, coquilles Saint-Jacques with fennel butter, and skewered quail with figs. How long since we’d had duck à l’orange? Chef David Denis’s version was perfect: a boned leg confit and caramelized breast with Grand Marnier sauce, alongside squash risotto and asparagus fricas-see. Bar.