Set in old downtown, the Vine reminds us of the trendy bistros in, say, Taos or Santa Fe: stucco walls, a sultry bar, intimate tables, and
designer meals. But the food is an American interpretation of French classics. Don’t bother with restraint: start with the pommes frites tossed in truffle oil or the nut-crusted fried Brie. After that, focus on the sauté de boeuf à la parisienne, sliced beef filet with a Madeira
cream sauce—très provençal. Or try the succulent grilled quail with a cranberry-sage glaze. We ended with the crème brûlée quartet—classic, cappuccino, chocolate, and amaretto. The perfect finale to a luxe evening. (7/12)